Almond and cranberry biscotti
Almond and cranberry biscotti are Italian cookies that are twice-baked to achieve a crisp texture, featuring a delightful mix of sweet cranberries and nutty almonds. Ideal with coffee or tea, they are simple to make and perfect for snacking.
Cook time 55 min
Prep time 30 min
Ingredients:
1 yolk2/3 cup sugar
1.50 cups all-purpose white wheat flour
1 tsp baking powder
1/3 cup almonds
1/3 cup dried cranberries
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!
Instructions:
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
In a medium-sized bowl, whisk together the all-purpose flour and baking powder until well combined. Set aside.
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.
Gradually add the dry ingredients to the beaten egg yolk and sugar mixture. Mix just until combined. The dough will be quite stiff.
Add the chopped almonds and dried cranberries to the dough. Use a spatula or your hands to mix them evenly throughout 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.
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).
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.
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.
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.
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!
Almond and cranberry biscotti FAQ:
The biscotti require a total of about 35-45 minutes of baking time. Bake the log for 25-30 minutes in the first bake, then another 10-15 minutes after slicing it.
The biscotti are done when they are golden brown and crisp. During the second bake, they should feel firm to the touch and should be flipped halfway through for even browning.
Yes, you can store the biscotti in an airtight container at room temperature. They will stay fresh for about 2 weeks.
You can substitute almonds with other nuts like pecans or walnuts, and dried cranberries can be replaced with raisins or dried cherries. Adjust the amount based on personal preference.
Use a standard baking sheet to accommodate the log shape of the biscotti. Ensure it is lined with parchment paper or a silicone baking mat for easy removal.
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.
Nutrition per serving
4 ServingsCalories 410kcal
Protein 8g
Carbohydrates 80g
Fiber 3.30g
Sugar 44g
Fat 7g
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