Italian Cranberry Almond Biscotti
User Reviews
4.3
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Prep Time
15 mins
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Cook Time
45 mins
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Total Time
1 hr
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Servings
36 cookies
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Calories
83 kcal
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Course
Dessert, Baked Goods
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Cuisine
Italian
Italian Cranberry Almond Biscotti
Description
These biscotti begin by combining oil or melted butter with sugar and vanilla, followed by eggs for richness. Dry ingredients including flour, salt, and baking powder are gradually folded in, then dried fruits, nuts, and chocolate chips are incorporated. The dough rests chilled briefly to firm up, making it easier to shape.
The dough is formed into logs and baked until lightly brown. After cooling, the logs are diagonally sliced into biscotti shapes and baked again at a lower temperature to dry them out and create a crisp, crunchy texture distinctive of biscotti. The second bake ensures they hold up well for dipping.
Perfect as an accompaniment to coffee or tea, these biscotti offer a pleasant contrast of chewy nuts, tart cranberries, and sweet white chocolate. They keep well stored in an airtight container and can be given as gifts or enjoyed over several days.
Ingredients
- ¼ cup olive oil light or butter melted & cooled
- ¾ cup sugar
- 1 teaspoon vanilla extract
- 2 egg
- 1¾ cups all-purpose flour
- 1 pinch salt
- 1 teaspoon baking powder
- ½ cup dried cranberries
- 1 cup almonds slivered
- ¼ cup white chocolate chips mini
*I use salted butter.
**If you use olive oil or unsalted butter increase salt to 1/4 teaspoon. Butter is melted and cooled.
Instructions
- Pre-heat oven to 300° (150C). Line a large cookie sheet with parchment paper.
- In a large bowl, mix together oil( or butter) and sugar until well combined. Add vanilla, then add the eggs and beat to combine.
- In smaller bowl, whisk together the flour, salt, and baking powder Stir gradually into egg mixture. Fold in the cranberries, nuts and chips. Dough will be heavy and sticky. Cover the bowl in plastic wrap and chill in the fridge for approximately 20 - 30 minutes.
- Move the dough to a lightly floured flat surface and shape into 3 or 4 logs (6 x 2 inches approximately). Place the logs on the prepared cookie sheet. Bake for approximately 35 minutes, or until logs are light brown.
- Remove the logs from the oven, and set aside to cool for approximately 10-15 minutes. Reduce the oven heat to 275°F (130C).
- Cut the logs on the diagonal into 1/2- 3/4 inch slices. Lay slices cut side up back on the prepared cookie sheet and bake for approximately 8-10 minutes. Move the biscotti to a wire rack to cool and dry completely before serving. Enjoy!
Cookies can be dipped or drizzled with melted white chocolate if desired.
Nutrition Information
Show DetailsNutrition Facts
Serving: 36cookies
Amount Per Serving
Calories 83 kcal
% Daily Value*
| Calories | 83kcal | 4% |
| Carbohydrates | 12g | 4% |
| Protein | 2g | 4% |
| Fat | 3g | 5% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 13mg | 4% |
| Sodium | 17mg | 1% |
| Potassium | 46mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 6g | 12% |
| Vitamin A | 53IU | 1% |
| Calcium | 18mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.3
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