Almond Cranberry Biscotti

Crisp, golden, and perfectly dunk-worthy, Almond Cranberry Biscotti is the ultimate treat for coffee or tea lovers. Infused with the warm, nutty essence of almond extract and the natural sweetness of dried cranberries, these twice-baked Italian cookies strike a delightful balance between sweet and nutty. Toasted chopped almonds add a satisfying crunch, while the quick prep time (just 15 minutes!) makes them accessible for both casual bakers and gourmet enthusiasts. With a beautiful rustic appearance and a shelf life that makes them ideal for gifting, these biscotti are as practical as they are delicious. Whether enjoyed as a midday snack or served alongside a steaming latte, Almond Cranberry Biscotti brings cozy café vibes right to your kitchen. Perfect for the holiday season or any time of year, this recipe is a must-try for anyone who loves elegant, homemade treats!

Nutriscore Rating: 64/100

Prep Time:15 mins

Cook Time:50 mins

Total Time:65 mins

Servings: 16

Ingredients

• 2 cups All-purpose flour
• 0.75 cup Granulated sugar
• 1 teaspoon Baking powder
• 0.25 teaspoon Salt
• 2 pieces Large eggs
• 1 teaspoon Vanilla extract
• 0.5 teaspoon Almond extract
• 0.75 cup Whole almonds, toasted and roughly chopped
• 0.5 cup Dried cranberries

Directions

Step 1

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

Step 2

In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.

Step 3

In a separate bowl, lightly beat the eggs, then mix in the vanilla extract and almond extract.

Step 4

Gradually add the wet ingredients to the dry ingredients and stir until a dough begins to form.

Step 5

Fold in the toasted almonds and dried cranberries until evenly distributed.

Step 6

Turn the dough onto a lightly floured surface, and with floured hands, shape it into a flat log about 12 inches (30 cm) long and 3 inches (7.5 cm) wide.

Step 7

Place the log onto the prepared baking sheet and bake for 25-30 minutes, or until it is firm and lightly golden around the edges.

Step 8

Remove the log from the oven and allow it to cool for 10 minutes. Lower the oven temperature to 325°F (165°C).

Step 9

Using a serrated knife, carefully slice the log diagonally into 1/2-inch (1.25 cm) thick pieces.

Step 10

Arrange the biscotti slices cut-side down on the baking sheet and bake for another 10-12 minutes. Flip the slices over and bake for an additional 10-12 minutes, or until both sides are lightly golden and crisp.

Step 11

Allow the biscotti to cool completely on a wire rack before serving or storing.

Nutrition Facts

Serving size	651.4 grams (651.4g)

Amount per serving	% Daily Value*
Calories	2345

Total Fat 57.40g	74%
Saturated Fat 6.70g	34%
Polyunsaturated Fat NaNg
Cholesterol 372mg	124%
Sodium 1208mg	53%
Total Carbohydrate 409.60g	149%
Dietary Fiber 21.90g	78%
Total Sugars 201.20g
Protein 54.80g	110%

Vitamin D 80IU	400%
Calcium 322mg	25%
Iron 16mg	91%
Potassium 1040mg	22%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 21.8%

Protein: 9.2%

Carbs: 69.0%