Cranberry Almond Biscotti

This simple recipe for Cranberry Almond Biscotti makes for a perfect coffee companion!

This is my family’s absolute favorite biscotti!

They crave it often and buy me gifts when I make it. 😉

I am very popular on biscotti days. I only wish I could take credit for this recipe. I am the baker, not the creator. The credit belongs to my sister, Nicole. She shared this recipe with me many many moons ago – and it’s the one I make most often, but the fam likes when I make these flavors too: Blueberry Almond, Dark Chocolate with Dried Cherries, Orange with Grand Marnier.

We love the sweet tart flavor of this biscotti. And, it’s chewy and crunchy all at the same time. The double bake leaves the outside perfectly crusty, while the inside possesses just the right amount of softness.

They dip beautifully and maintain their integrity, even for the fiercest of dunkers…which I am not, but Hubby is.

How are simple are these to make? Here you go:

• Combine dry ingredients in a large mixing bowl.
• In a small bowl, whisk together eggs, egg whites and extract. Add to the dry ingredients.
• Using an electric hand mixer, mix until moist.
• Add the dried cranberries and almonds to the mixture.
• Mix again until all ingredients are incorporated (but do not over-mix).
• Place dough on a floured surface and shape into a compact rectangle.
• Place on a cookie sheet, and divide dough in half.
• Pat each half into a log about 14″ L x 1.5″ W.

• Bake at 325 degrees for 30 minutes.
• Remove from oven and reduce oven temperature to 300 degrees.

• Cut biscotti into 1/2 – 1″ slices.
• Stand upright on the cookie sheet and bake for an additional 20 minutes.

Voila!

Didn’t I tell you they were easy? And awesome?

This gorgeous Italian cookie, with a double shot of espresso, a piping hot cup of coffee, or a little Vin Santo – oh man – it’s the stuff Italian dreams are made of.

Buon Appetito!

Cranberry Almond Biscotti

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• Author: Ciao Chow Bambina
• Category: Breakfast
• Cuisine: Italian

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Description

This simple recipe for Cranberry Almond Biscotti makes for a perfect coffee companion!

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Ingredients

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• 2 1/4 cups All-Purpose flour
• 1 cup granulated sugar
• 1 tsp. baking powder
• 1 tsp. baking soda
• 1 tsp. cinnamon
• 1/2 tsp. nutmeg
• 2 large eggs
• 2 large egg whites
• 1 Tbsp. almond or vanilla extract
• 6 oz. dried cranberries
• 1 cup sliced almonds

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Instructions

1. Preheat oven to 325 F.
2. Combine dry ingredients in a large mixing bowl.
3. In a small bowl, whisk together the eggs, egg whites and extract, then add to the dry ingredients. Using an electric hand mixer, mix until moist.
4. Add the dried cranberries and almonds to the mixture.
5. Mix again until all ingredients are incorporated (but do not over mix).
6. Place dough on a floured surface and shape into a compact rectangle.
7. Place on a cookie sheet, and divide dough in half.
8. Pat each half into a log about 14-inches long x 1.5-inches wide.
9. Bake at 325 F for 30 minutes.
10. Remove from oven and reduce temperature to 300 F.
11. Cut biscotti into 1/2 to 1-inch slices. (I like to slice them on the diagonal.)
12. Stand upright on the cookie sheet and bake for an additional 20 minutes.
13. Enjoy!

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