Cranberry Biscotti Almonds (Print Version)

Crisp twice-baked biscotti loaded with tart cranberries and crunchy toasted almonds for a delightful treat.

# What You'll Need:

→ Dry Ingredients

01 - 2 cups all-purpose flour
02 - 1 teaspoon baking powder
03 - 1/4 teaspoon salt

→ Wet Ingredients

04 - 2/3 cup granulated sugar
05 - 2 large eggs
06 - 1 teaspoon pure vanilla extract
07 - 1/2 teaspoon almond extract
08 - 4 tablespoons unsalted butter, melted and cooled

→ Add-Ins

09 - 3/4 cup dried cranberries
10 - 2/3 cup whole almonds, toasted and coarsely chopped

# How-To Steps:

01 - Preheat the oven to 350°F. Line a baking sheet with parchment paper.
02 - In a medium bowl, whisk together the flour, baking powder, and salt.
03 - In a large bowl, beat sugar and eggs until light and thick, about 2 minutes. Stir in vanilla extract, almond extract, and melted butter.
04 - Gradually add the dry mixture to the wet mixture, stirring until just combined.
05 - Fold in the dried cranberries and toasted almonds evenly into the dough.
06 - Divide dough in half. On the prepared baking sheet, shape each half into a log approximately 12 inches long and 2 inches wide.
07 - Bake logs for 25 minutes until lightly golden and firm. Remove from oven and allow to cool for 10 minutes.
08 - Lower oven temperature to 300°F.
09 - Using a serrated knife, cut logs diagonally into 1/2-inch thick slices. Arrange slices cut side down on the baking sheet.
10 - Bake slices for 10 minutes, flip them over, then bake an additional 10 minutes until crisp and golden. Cool completely on a wire rack.

# Expert Tips:

01 -
  • These biscotti stay impossibly crispy for weeks, making them the perfect companion for your morning coffee or evening tea ritual.
  • The tart brightness of dried cranberries paired with nutty almonds creates a flavor combination that feels sophisticated yet entirely approachable.
  • Once you master this technique, you'll realize you can swap in almost any nut or dried fruit, giving you endless variations to explore.
02 -
  • The second bake is what makes biscotti special; don't skip it or rush it, or you'll end up with cookies that soften after a day instead of staying crispy for weeks.
  • Toasting your almonds first completely transforms the flavor; raw almonds taste bland in comparison, and toasted ones are the difference between a good biscotti and one you'll keep making forever.
  • The diagonal slice isn't just for looks; it gives each biscotti more surface area to dry evenly, ensuring consistent crispness throughout the batch.
03 -
  • Room temperature or slightly warm, dipped biscotti are absolutely magical; the heat from the dip softens them just enough without compromising that essential crunch.
  • Make a double batch and freeze the raw logs before the first bake; you can pull them out and bake when you want fresh biscotti without starting from scratch.

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