This cranberry almond biscotti is yummy and crunchy. It was so perfectly balanced between crisp and tender.
Combine the wet and dry ingredients until it is evenly mixed and it has a similar texture to cookie dough. Then stir in almonds, cranberries or whatever else you’d like.
Form the dough into two seem-flat logs on the baking sheet. Bake the logs for 25 minutes. It should be golden brown and slightly “cracked” on top.
Cut biscotti on the diagonal into 1/2 inch slices. Note: A serrated knife works better for this. Smooth blade knives may cause the cookie to crumble as you cut it.
Place the slices back onto the baking sheet and bake for 6-8 more minutes on each side.
They’re perfect…absolutely perfect ! I will, without a doubt, be making these on a regular basis.
Enjoy !!
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Cranberry Almond Biscotti
Ingredients
- 3 cups all purpose flour
- 2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup cranberries, dried
- 1/2 cup boiling water
- 4 tbsp margarine, non-hydrogenated
- 1 cup sugar
- 4 large eggs (3 large eggs + 1 large egg lightly beaten for wash)
- 2 tsp vanilla extract
- 1/2 cup almong, chopped (or walnuts)
- 1/2 cup milk
Instructions
- Preheat oven to 375F.
- Line a large baking sheet with parchment paper, set aside.
- Place cranberries in a small bowl, and add boiling water. Let stand until plump (about 15 mins). Drain and set aside.
- Sift together flour, baking powder, and salt into a medium bowl. Set aside.
- Use an electric mixer to beat the margarine and sugar on medium speed until light and fluffy (approx. 2 minutes). Add 3 eggs, one at a time, beating to incorporate after each addition and scraping down the sides of the bowl as needed. Beat in the vanilla. Add the flour mixture, and mix on low speed until combined. Mix in the drained cranberries and almond. Add milk to bring the dough together.
- Turn the dough onto a lightly floured surface; divide in half. Shape each piece into a 12-by-3 inch log, and transfer to prepared baking sheet, about 3 inches apart. With the palm of your hand, flatten logs slightly, Brush beaten egg over the surface of the dough logs.
- Bake, rotating sheet halfway through until logs are slightly firm to tough, about 25 minutes. Transfer logs on parchment paper to a wire rack and cool slightly, about 20 minutes. Reduce the oven temperature to 350F (or 300F).
- Place logs on a cutting board. Using a serrated knife, cut the logs crosswise on the diagonal into 1/2 inch thick slices. Place back on to baking sheet. Arrange slices, cut side down. Bake for 6-8 more minutes on each side.
- Remove baking sheet form the oven, and let biscotti cool completely.
- Biscotti can be kept in an airtight container at room temperature for 1 week or up to 3 months in the freezer.
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