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Cranberry Almond Biscotti


CutBiscotti

Did you know that Biscotti means "twice baked"? I made these cookies recently and realized that I had never posted the recipe here on the blog. I got this recipe years ago when I was helping at a baby shower. Biscotti keep well so this is a good cookie to remember if you are planning to send some treats to someone far away. They are not difficult to make and you can make them as crisp as you like them. I prefer mine on the softer side so I only bake them for 10 minutes for their second baking.

Cranberry Almond Biscotti

2 1/4 cup flour
1 cup sugar
1 tsp. baking powder
1/2 tsp. baking soda
1 tsp. cinnamon (optional)
1/2 tsp. nutmeg (optional)
3 eggs
1 Tbsp. almond or vanilla extract (I use a combination)
3/4 cup sliced almonds
1 cup dried cranberries

Preheat oven to 350 degrees. Combine the dry ingredients in a mixing bowl. Whisk together the eggs and the extracts in another bowl and then combine the two just until the batter is moist. Add the dried cranberries and almonds and mix thoroughly. Dough should not be crumbly. If necessary you may need to add 1-2 Tbsps. of water to make the dough a nice consistency.

On a floured surface shape the dough into two flattened logs and place on a cookie sheet that has been greased or lined with parchment paper or foil. (Grease the parchment or foil as well.) Bake for 30 minutes or until firm. Remove from oven and after about 5 minutes remove the logs from the cookie sheets and cool on a rack for about 5 minutes more. Don't let them cool too long or they will be hard to slice.

Lower the oven temperature to 325 degrees. Slice the logs diagonally and place them back on the cookie sheets. (I use fresh parchment at this step and place the cookies vertically on the sheet.) Bake the cookies for 10 minutes. (If you like them really crisp place the cookies on their sides horizontally and bake for 10 minutes and then flip them to the other side and bake for an additional 10 minutes.) Remove from the cookie sheets and cool completely.

Enjoy with a cup of coffee or hot tea!

Here is a picture of the dough ready to go in the oven:

RawBiscotti

Here is a picture of the baked biscotti ready to be cut and baked for the second time:

BakedBiscotti

Becka


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3 Comments on “Cranberry Almond Biscotti”

  1. #1 Deb
    on May 6th, 2014 at 8:37 pm

    Becka, I’ve never made biscotti, but it’s good to know that this is the type of cookie that travels well. I love both cranberry and almond flavors, so this one will be on the list to try! Thank you!

  2. #2 Rhonda
    on May 7th, 2014 at 8:54 am

    I’ve never made biscotti, but you make it all seem possible. :) BTW, I was looking through your archives for a cheesecake recipe. Do you have one you like to use?

  3. #3 Marilyn
    on May 14th, 2014 at 7:41 pm

    I will definitely try this recipe – sounds like a great variation on the original. I still wish I could find the (plain) biscotti recipe I made for my Mother back in the 90s. It called for a greater amount of anise extract than usual. I found a source for the anise about the time I lost the recipe! And it is interesting to know the meaning of the word, too.


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