Description
Crisp, twice-baked Italian almond and cranberry biscotti perfect for holiday baking and gifting.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/4 cup unsalted butter, softened
- 3/4 cup sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1 cup whole almonds, lightly toasted
- 3/4 cup dried cranberries
- 1 teaspoon orange zest (optional)
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Toast almonds in the oven for 6–8 minutes until fragrant and set aside.
- Whisk together flour, baking powder, and salt in a medium bowl.
- In a large bowl, beat butter and sugar until pale and fluffy.
- Add eggs one at a time, then mix in vanilla extract.
- Gradually stir dry ingredients into the wet mixture until a dough forms.
- Fold in toasted almonds, dried cranberries, and orange zest if using.
- Divide dough into two logs about 10 inches long and 2 inches wide; place on baking sheet.
- Bake logs for 25–30 minutes until lightly golden and firm; cool for 10–15 minutes.
- Slice logs diagonally into ¾-inch pieces with a serrated knife.
- Arrange slices cut-side up and bake for 8–10 minutes per side until dry and golden.
- Cool biscotti completely on a wire rack before serving or storing.
Notes
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 2 biscotti
- Calories: 150
- Sugar: 7g
- Sodium: 50mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 20mg
Keywords: Italian Almond Cookies, Biscotti, Holiday Baking, Cranberry