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!
- 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 Size | 110 grams |
Energy | |
Calories 410kcal | 21% |
Protein | |
Protein 8g | 6% |
Carbohydrates | |
Carbohydrates 80g | 23% |
Fiber 3.30g | 9% |
Sugar 44g | 43% |
Fat | |
Fat 7g | 8% |
Saturated 0.87g | 3% |
Cholesterol 45mg | - |
Vitamins | |
Vitamin A 16ug | 2% |
Choline 45mg | 8% |
Vitamin B1 0.17mg | 14% |
Vitamin B2 0.14mg | 11% |
Vitamin B3 1.17mg | 7% |
Vitamin B6 0.07mg | 4% |
Vitamin B9 22ug | 5% |
Vitamin B12 0.08ug | 3% |
Vitamin C 0.02mg | 0% |
Vitamin E 3.07mg | 20% |
Vitamin K 1.11ug | 1% |
Minerals | |
Calcium, Ca 120mg | 9% |
Copper, Cu 0.21mg | 24% |
Iron, Fe 1.24mg | 11% |
Magnesium, Mg 44mg | 11% |
Phosphorus, P 160mg | 12% |
Potassium, K 150mg | 5% |
Selenium, Se 12ug | 23% |
Sodium, Na 140mg | 9% |
Zinc, Zn 0.96mg | 9% |
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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