Cranberry and almond biscotti is a delightful Italian cookie that combines the tartness of dried cranberries with the crunch of almonds. Perfect for dipping in coffee or enjoying as a standalone treat, this recipe is easy to follow and yields delicious results every time.
- Ensure that the dough is well mixed to evenly distribute the cranberries and almonds.
- For ease of cutting, allow the biscotti logs to cool slightly after the first bake.
- Use a sharp, serrated knife to slice the logs into individual biscotti to prevent crumbling.
- If you prefer a softer biscotti, reduce the second baking time slightly.
- Store biscotti in an airtight container to maintain their crispness.
Your cranberry and almond biscotti are now ready to be enjoyed! These twice-baked treats are perfect for sharing with friends and family or savoring with a warm beverage. Happy baking!
Nutrition Facts | |
---|---|
Serving Size | 100 grams |
Energy | |
Calories 330kcal | 17% |
Protein | |
Protein 10g | 6% |
Carbohydrates | |
Carbohydrates 60g | 17% |
Fiber 2.74g | 7% |
Sugar 27g | 26% |
Fat | |
Fat 7g | 8% |
Saturated 1.13g | 4% |
Cholesterol 100mg | - |
Vitamins | |
Vitamin A 45ug | 5% |
Choline 90mg | 17% |
Vitamin B1 0.16mg | 13% |
Vitamin B2 0.19mg | 14% |
Vitamin B3 0.97mg | 6% |
Vitamin B6 0.06mg | 4% |
Vitamin B9 30ug | 8% |
Vitamin B12 0.26ug | 11% |
Vitamin C 0.02mg | 0% |
Vitamin E 2.24mg | 15% |
Vitamin K 1.15ug | 1% |
Minerals | |
Calcium, Ca 90mg | 7% |
Copper, Cu 0.17mg | 18% |
Iron, Fe 1.30mg | 12% |
Magnesium, Mg 36mg | 9% |
Phosphorus, P 150mg | 12% |
Potassium, K 150mg | 4% |
Selenium, Se 16ug | 30% |
Sodium, Na 120mg | 8% |
Zinc, Zn 1.01mg | 9% |
Water | |
Water 27g | - |
* 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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