Cranberry Almond Biscotti: A Crunchy Delight

Name: Cranberry Almond Biscotti: A Crunchy Delight
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 20 cookies
Cuisine: Italian
Ingredients: 2 cups all-purpose flour; 1 teaspoon baking powder; 1/4 teaspoon salt; 3/4 cup granulated sugar; 2 large eggs (at room temperature); 1 teaspoon vanilla extract; 1 cup dried cranberries; 1 cup almonds (toasted and chopped)

65 min 20 cookies Medium

All Recipes

Enjoy the perfect crunch with this delightful cranberry almond biscotti recipe. Ideal for coffee breaks or gifting.

Prep

20 min

Cook

45 min

Total

65 min

Servings

Difficulty

Medium

Biscotti, the classic Italian twice-baked cookie, is known for its crunchy texture and perfect pairing with coffee or tea. This cranberry almond biscotti recipe brings a delightful balance of tart cranberries and nutty almonds, making it a flavourful treat. Whether you're looking to enjoy a quiet moment alone or share a batch with friends, this recipe is sure to impress. Our version of cranberry almond biscotti focuses on maintaining the traditional crunch while adding a touch of Canadian flair with cranberries, a local favourite. The combination of sweet and tart cranberries with the rich, nutty flavour of almonds creates a cookie that is both unique and delicious. Perfect for those who love a good homemade treat, this recipe is simple yet rewarding.

Instructions

Preheat the oven

Preheat your oven to 180°C (350°F) and line a baking sheet with parchment paper.

Mix dry ingredients

In a medium bowl, whisk together flour, baking powder, and salt.

Prepare wet ingredients

In a large bowl, beat sugar and eggs until light and fluffy. Mix in vanilla extract.

Pro tip: Using a stand mixer can make this step easier.

Combine ingredients

Gradually add the dry ingredients to the egg mixture, stirring until combined. Fold in cranberries and almonds.

Shape the dough

Divide the dough in half and shape each half into a log about 30 cm (12 inches) long and 5 cm (2 inches) wide on the prepared baking sheet.

Pro tip: Dampen your hands slightly to prevent sticking.

First bake

Bake for 25 minutes or until lightly golden. Remove from oven and cool for 10 minutes.

Slice the biscotti

Using a serrated knife, cut the logs diagonally into 1.5 cm (1/2 inch) slices.

Pro tip: A serrated knife helps prevent crumbling.

Second bake

Place the slices cut side down back on the baking sheet. Bake for another 10 minutes, then flip and bake for an additional 10 minutes or until crisp.

💡

Tips & Tricks

Use a serrated knife for clean cuts.
Toast almonds for extra flavour.
Ensure the biscotti cool completely before storing.

Frequently Asked Questions

How long does cranberry almond biscotti last?

Cranberry almond biscotti can last up to two weeks when stored in an airtight container at room temperature.

Can you freeze cranberry almond biscotti?

Yes, biscotti can be frozen in an airtight container for up to three months.

What is the best way to slice biscotti?

Use a serrated knife to slice the biscotti diagonally for clean cuts and to prevent crumbling.

Why bake biscotti twice?

Biscotti are baked twice to achieve their signature crunchy texture.

How many calories are in cranberry almond biscotti?

Each cranberry almond biscotti has approximately 110 calories.

Serving Suggestions

Serve your cranberry almond biscotti with a hot cup of coffee or tea for a satisfying snack. They also make a thoughtful gift when wrapped in cellophane and tied with a ribbon. To make ahead, bake the biscotti, let them cool completely, and store them in an airtight container at room temperature for up to two weeks. You can also freeze them for longer storage, ensuring they retain their delightful crunch.

Nutrition per serving

110

Calories

Protein

Fat

18g

Carbs

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