Almond Cranberry Biscotti

by ricardomartin95

Printable versionIMG_0056

These Italian cookies are one of my all time favorites. Originating in 13th century Tuscany they have been a worldwide favorite for many years. They’re so easy to make you can make them in about 40 minutes. What makes these awesome is the wonderful crisp and nuttiness from the almonds contrasted by the cranberries’ tart and soft chewy texture. I suggest having these with some fresh pressed espresso or a cappuccino since the flavors and textures complement each other so well. When making these make sure that you form even loaves and check constantly on your oven’s temperature so they do not burn, you want them to cook evenly to achieve the great golden hue and crispy texture. Another thing I would suggest is to slice them a little thinner than I did, that way you get more cookies and a crisper texture. Have fun baking these wonderful and hearty italian treats!

IMG_0021First you want to add the flour, baking soda and salt into a small bowl and thoroughly combine them. Make sure you mix it all evenly so the loaves rise evenly and the salt ends up distributed through the whole dough. Doing a good job in this step also prevents any lumps in the flour to be broken up, resulting in a soft uniform dough.

IMG_0025 The next thing you want to do is in a larger bowl add the eggs and granulated sugar. You want to beat these two until they are pale and creamy, once you reach this stage add the softened butter and the almond extract. You want to beat this until well combined, shown on the next picture.

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IMG_0032The next step is to add the flour mixture little by little, mixing the dough every time to distribute the flour evenly. Add the whole bowl of flour mixture until the mixture resembles a sticky dough.

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You may think the dough is a little sticky and wet but this will be fixed once you add the cranberries and the almonds which are dry and will help make a stiffer dough.

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Add the dried cranberries and the sliced almonds, using a spoon or the beater on low speed incorporate both ingredients until they are evenly mixed into the dough which by now should be more stiff and easier to handle, if it’s still sticky you can add a little flour since the moisture content of flour varies due to the day’s humidity.

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I added some flour to help me roll the dough since my dough was a bit sticky.

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Next you want to take the dough, divide it into two equal parts and shape each half into a roll. Place these rolls on a lined or well greased baking sheet and flatten and shape them into the shape of flat loaves. You will now bake them in your preheated oven until they’re lightly golden brown.

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After they’ve baked you want the loaves to cool for a few minutes so you can handle them comfortably. After about 15 minutes of cooling at room temperature you will slice the loaves diagonally and at a thickness of your choice. I sliced mine about an inch thick but its preferable to make thinner slices for a crisper texture. Now you want to place them back in the oven for about 10 minutes or until they’re lightly toasted.

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Hope you enjoy these biscotti cookies with a hot cup of espresso. Ciao!

Almond Cranberry Biscotti

Ingredients
  • 1 3/4 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 2 large eggs
  • 3/4 cup sugar
  • 3 tablespoons unsalted butter, melted and cooled
  • 1/4 teaspoon almond extract
  • 3/4 cup dried cranberries
  • 1/2 cup slivered almonds
Directions
  1. Preheat your oven to 350°. Grease or line a large baking sheet with parchment paper or a silpat.
  2. In a bowl, whisk the flour with the baking powder and salt.
  3. In a medium bowl, beat the eggs with the sugar at medium speed until pale and creamy, about 3 minutes. Beat in the butter and almond extract. Little by little, add the flour mixture into the egg mixture until it forms a sticky dough. Beat in the dried cranberries and the almonds.
  4. Lightly flour the dough and shape it into 2 slightly flattened 10-inch loaves on the prepared baking sheet. Bake for 20 to 30 minutes, or until lightly golden brown. Let the loaves cool for 10 to 15 minutes.
  5. Using a serrated knife, slice the loaves 1/2 inch thick diagonally, or thicker if you want less crispy cookies. Arrange the slices on the baking sheet cut sides up and bake for about 10 minutes, or until the biscotti are lightly browned and crisp. Let cool completely before serving.
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