Cranberry Almond Biscotti
Italian Cranberry Almond Biscotti are a delicious addition to your Christmas cookie tray. Filled with dried cranberries and almonds, these delightful cookies are perfect for dunking in your latte on your coffee break.
Prep Time10 mins
Cook Time40 mins
Total Time50 mins
Servings: 20 biscotti
- 2 cups all-purpose flour or whole wheat flour
- 1 tsp baking powder
- 1 tsp cinnamon
- 2/3 cup packed dark or light brown sugar
- 4 tbs unsalted melted butter
- 2 large eggs
- 1/4 tsp salt
- 1 tsp pure vanilla extract
- 1 cup coarsely chopped dried cranberries
- 1/2 cup almonds toasted and roughly chopped
Preheat the oven to 325ºF. Position a rack in the center of the oven. Combine the flour, baking powder and cinnamon in a medium bowl and mix together thoroughly.
In a large bowl with an electric mixer, beat the brown sugar, butter, eggs, salt, and vanilla for 2 to 3 minutes, until thick and pale. Add the flour mixture, cranberries, almonds and stir until all the ingredients are moistened. Let the dough rest a couple of minutes in the mixer bowl.
Scrape out the dough with a rubber spatula onto a lined cookie sheet (I used a sheet for each log) and divide the dough in half.
Spray hands with cooking spray; form each piece of dough into a 2 1/2-inch-wide log. Bake until dough is firm but gives slightly when pressed, about 25 minutes.
Transfer sheet to a wire rack and let logs cool 15 minutes. Reduce oven temperature to 300 degrees.
Transfer the loaf carefully to a cutting board. Using a long serrated knife, cut each log on the diagonal into 1/2-inch-thick slices; place slices, cut side up, on sheet. Bake 7 minutes, flip biscotti, and bake 7 minutes more.
Set the sheet on a rack to cool completely. May be kept in an airtight container for up to 2 weeks