Description
Crisp, golden-brown biscotti with tart cranberries and crunchy almonds, perfect for coffee or tea
Ingredients
Scale
- 2 cups All-Purpose Flour
- 1 teaspoon Baking Powder
- 1/4 teaspoon Salt
- 3/4 cup Granulated Sugar
- 2 Large Eggs
- 1 teaspoon Vanilla Extract
- 1 cup Almonds, whole or chopped
- 3/4 cup Dried Cranberries
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper
- Mix flour, baking powder, and salt in a large bowl
- Whisk sugar, eggs, and vanilla in a separate bowl
- Gradually fold dry ingredients into wet, then stir in almonds and cranberries
- Shape dough into a 12-inch log on the prepared baking sheet
- Flatten log slightly and bake for 25–30 minutes until lightly golden
- Cool 10 minutes, slice into 1/2-inch thick pieces, and bake again for 10–15 minutes to crisp
- Cool completely on a rack before serving
Notes
- Use room-temperature eggs for even mixing
- Lightly toast almonds for deeper flavor
- Store in an airtight container to maintain crispness
- Slice after the first bake to prevent crumbling
Nutrition
- Serving Size: 1 biscotti
- Calories: 180
- Sugar: 12g
- Sodium: 50mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 35mg