Almond and cranberry biscotti

Discover the delightful combination of crunchy almonds and sweet cranberries in our Almond and Cranberry Biscotti recipe. Perfectly baked, this twice-baked Italian treat is ideal for coffee breaks or holiday gifts. Simple ingredients like flour, sugar, and a dash of baking powder come together with these flavorful mix-ins to create a satisfyingly crispy cookie that's easy to make and even easier to enjoy.

  • 13 Feb 2025
  • Cook time 55 min
  • Prep time 30 min
  • 4 Servings
  • 6 Ingredients

Almond and cranberry biscotti

Almond and cranberry biscotti is a delightful Italian twice-baked cookie that pairs perfectly with your morning coffee or afternoon tea. With a crisp texture and a blend of sweet and nutty flavors, this biscotti recipe is sure to become one of your favorites. Let's get started!

Ingredients:

1 yolk
16g
2/3 cup sugar
130g
1.50 cups all-purpose white wheat flour
190g
1 tsp baking powder
5g
1/3 cup almonds
40g
1/3 cup dried cranberries
50g

Instructions:

1. Preheat Oven:
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
2. Mix Dry Ingredients:
In a medium-sized bowl, whisk together the all-purpose flour and baking powder until well combined. Set aside.
3. Beat Egg Yolk and Sugar:
In a large mixing bowl, use an electric mixer or a whisk to beat the egg yolk and sugar until the mixture becomes pale and fluffy. This should take about 2-3 minutes.
4. Combine Wet and Dry Ingredients:
Gradually add the dry ingredients to the beaten egg yolk and sugar mixture. Mix just until combined. The dough will be quite stiff.
5. Incorporate Add-ins:
Add the chopped almonds and dried cranberries to the dough. Use a spatula or your hands to mix them evenly throughout the dough.
6. Shape the Dough:
Transfer the dough onto a lightly floured surface. Form it into a log shape, approximately 12 inches (30 cm) long and 2 inches (5 cm) wide. Place the log onto the prepared baking sheet.
7. First Bake:
Bake the log in the preheated oven for 25-30 minutes, or until it is light brown and feels firm to the touch. Remove the baking sheet from the oven and let the log cool for about 10-15 minutes. Reduce the oven temperature to 325°F (160°C).
8. Slice the Biscotti:
Once the log is cool enough to handle, transfer it to a cutting board. Using a serrated knife, cut the log diagonally into slices about 1/2 inch (1.3 cm) thick.
9. Second Bake:
Arrange the slices cut-side down back on the baking sheet. Bake for an additional 10-15 minutes, or until the biscotti are crisp and golden brown. Be sure to flip them halfway through the baking time to ensure even browning.
10. Cool and Store:
Remove the biscotti from the oven and let them cool completely on a wire rack. Once cooled, store the biscotti in an airtight container to keep them fresh.

Tips:

- Ensure to finely chop the almonds and dried cranberries for an even distribution throughout the biscotti.

- Shape the dough into an even log to ensure uniform baking and slicing.

- For a smoother cut, use a serrated knife to slice the biscotti after the first bake.

- If you prefer a softer biscotti, reduce the second baking time slightly.

There you have it—delicious almond and cranberry biscotti that are perfect for any occasion. By following these steps and tips, you'll achieve a perfect crispy texture with delightful bursts of cranberry and almond in every bite. Happy baking!

Nutrition Facts
Serving Size110 grams
Energy
Calories 410kcal21%
Protein
Protein 8g6%
Carbohydrates
Carbohydrates 80g23%
Fiber 3.30g9%
Sugar 44g43%
Fat
Fat 7g8%
Saturated 0.87g3%
Cholesterol 45mg-
Vitamins
Vitamin A 16ug2%
Choline 45mg8%
Vitamin B1 0.17mg14%
Vitamin B2 0.14mg11%
Vitamin B3 1.17mg7%
Vitamin B6 0.07mg4%
Vitamin B9 22ug5%
Vitamin B12 0.08ug3%
Vitamin C 0.02mg0%
Vitamin E 3.07mg20%
Vitamin K 1.11ug1%
Minerals
Calcium, Ca 120mg9%
Copper, Cu 0.21mg24%
Iron, Fe 1.24mg11%
Magnesium, Mg 44mg11%
Phosphorus, P 160mg12%
Potassium, K 150mg5%
Selenium, Se 12ug23%
Sodium, Na 140mg9%
Zinc, Zn 0.96mg9%
Water
Water 10g-
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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