Description
Crisp and flavorful biscotti with cranberries and almonds, perfect for dipping in coffee or tea.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup sugar
- 1 tsp baking powder
- 1/4 tsp salt
- 3 large eggs
- 1 tsp vanilla extract
- 1 cup dried cranberries
- 1 cup almonds, roughly chopped
Instructions
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a bowl, mix flour, sugar, baking powder, and salt.
- Add eggs and vanilla extract. Stir until dough forms.
- Fold in cranberries and almonds.
- Shape dough into two logs on the baking sheet.
- Bake for 25 minutes until lightly golden.
- Remove from oven and let cool for 10 minutes.
- Slice logs diagonally into 1-inch pieces.
- Place slices back on the baking sheet and bake for another 10 minutes until crisp.
- Cool completely before serving.
Notes
- Store in an airtight container for up to two weeks.
- For extra crunch, toast almonds before adding.
- Adjust baking time if you prefer softer or crispier biscotti.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 biscotto
- Calories: 120
- Sugar: 8g
- Sodium: 45mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 20mg
