Description
Traditional Cranberry Biscotti are twice-baked Italian cookies featuring a delightful balance of tart dried cranberries and crunchy almonds. Perfectly crispy and ideal for dunking in coffee or tea, these cookies keep fresh for weeks and make a wonderful homemade gift. The recipe uses simple pantry staples and involves shaping and baking logs of dough twice to achieve the signature biscotti texture.
Ingredients
Scale
For the dough:
- 4 tbsp unsalted butter, cold and cut into 4 pieces
- 3/4 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 tsp almond extract
For the dry mixture:
- 1 cup all-purpose flour
- 1 cup white whole wheat flour or all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
Mix-ins:
- 3/4 cup dried cranberries
- 1/2 cup chopped almonds
Instructions
- Prepare the Oven and Baking Sheet: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking. This also makes cleanup easier.
- Cream Butter and Sugar: Using an electric mixer, beat the cold, cubed unsalted butter and granulated sugar together until creamy and smooth. This aerates the mixture to achieve a good texture.
- Add Eggs and Extracts: Incorporate the eggs, vanilla extract, and almond extract into the butter-sugar mixture. Mix until the mixture is smooth and slightly fluffy.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, white whole wheat flour (or all-purpose flour if substituting), baking powder, and salt for even distribution.
- Mix Dough and Add Cranberries and Almonds: Add the dry ingredients to the wet mixture and mix on low speed until just combined. Fold in the dried cranberries and chopped almonds ensuring they are evenly dispersed.
- Shape and Bake the Biscotti Logs: Divide the dough in half and shape each into an 8-inch log. Place logs on the prepared baking sheet, gently flatten to about 3/4 inch thickness, and bake for 20-25 minutes until golden and center is almost firm but springs back when touched.
- Cool, Slice, and Bake Biscotti: Cool the baked logs on the baking sheet for at least 30 minutes. Use a sharp serrated knife to cut diagonally into biscotti shapes by pressing straight down to avoid crumbling. Arrange slices cut side up on baking sheet and bake again for 12-16 minutes until dry and lightly toasted; flip halfway for extra crispness. Allow to cool completely before storing.
Notes
- Use dried cranberries rather than fresh to avoid sogginess; chop larger cranberries for even distribution.
- White whole wheat flour can be substituted entirely with all-purpose flour.
- Substitute dried cranberries with other dried fruits or mini chocolate chips (same quantity).
- Almonds can be replaced with walnuts, pecans, pistachios, or omitted for a smoother biscotti texture.
- If almond extract is unavailable, increase vanilla extract to 1½ teaspoons.
- Salted butter can replace unsalted, reducing added salt to ¼ teaspoon; vegetable oil may be used but will alter texture.
- Avoid overbaking the first bake to ensure clean slicing; logs should be firm but not rock-hard.
- Allow logs to cool sufficiently before slicing to prevent crumbling.
- Use a serrated knife with a gentle sawing motion for slicing biscotti.
- Flip biscotti halfway through the second bake for evenly toasted and crispy cookies.
- Store biscotti in an airtight container at room temperature for up to 2 weeks; flavors improve after a day or two.
- Biscotti can be frozen for up to 3 months; thaw at room temperature.
- Re-crisp biscotti by warming in a 300°F oven for 5-8 minutes if they lose crispness.
- Prep Time: 18 minutes
- Cook Time: 36 minutes
- Category: Cookies
- Method: Baking
- Cuisine: Italian
Keywords: cranberry biscotti, Italian cookies, twice-baked cookies, dried cranberries, almond biscotti, holiday cookies, coffee cookies, crunchy biscotti
