Are you searching for a delightful treat that's perfect for dipping in your morning coffee or enjoying as an afternoon snack? Look no further! This Almond Cranberry Biscotti recipe brings the irresistible flavors of Italy right to your kitchen. These twice-baked cookies are delightfully crunchy, bursting with the sweet tang of cranberries and the satisfying crunch of almonds. It's a simple recipe perfect for homemade cooking, making it an ideal addition to your collection of easy recipes and healthy meals. Ready to embark on this delicious culinary journey? Let's get baking!
Ingredients:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ½ cup (1 stick) unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup dried cranberries
- ½ cup sliced almonds
Instructions:
Step 1: Preparing the Dough
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper. In a medium bowl, whisk together the flour, baking powder, and salt. This ensures even distribution of leavening agents.
Step 2: Combining Wet Ingredients
In a separate large bowl, cream together the softened butter and sugar until light and fluffy. This step is crucial for achieving a tender biscotti. Beat in the eggs one at a time, followed by the vanilla extract.
Step 3: Bringing it all Together
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix; a few lumps are okay. Stir in the dried cranberries and almonds.
Step 4: Shaping and Baking
Turn the dough out onto a lightly floured surface and shape it into a log about 12 inches long and 2 inches wide. Place the log onto the prepared baking sheet.
Bake for 25-30 minutes, or until the biscotti is lightly golden brown.
Step 5: The Second Baking
Remove the biscotti from the oven and let it cool on the baking sheet for 10 minutes. Reduce oven temperature to 325°F (160°C).
Using a serrated knife, slice the log diagonally into ½-inch thick slices. Arrange the slices cut-side down on the baking sheet.
Bake for another 10-12 minutes, or until the biscotti are golden brown and crisp.
Step 6: Cooling and Enjoying
Let the biscotti cool completely on a wire rack before serving. Store them in an airtight container at room temperature for up to a week.
Tips for the Best Almond Cranberry Biscotti:
- Don't overmix the dough: Overmixing can result in tough biscotti.
- Use high-quality ingredients: The flavor of your biscotti will be enhanced by using good-quality butter, vanilla extract, and cranberries.
- Let the biscotti cool completely: This allows them to crisp up properly.
Variations:
- Chocolate Cranberry Almond Biscotti: Add ½ cup of semi-sweet chocolate chips to the dough.
- Orange Zest Biscotti: Add the zest of one orange to the dough for a citrusy twist.
- Pistachio Biscotti: Substitute pistachios for almonds.
Nutritional Information (per biscotti, approximate):
This will vary based on the specific ingredients used. For a general estimate, one biscotti may contain approximately 100-150 calories, depending on size. It’s a good source of fiber from the cranberries and almonds. For precise nutritional information, use a nutrition calculator with your exact ingredients and serving size.
This Almond Cranberry Biscotti recipe is a fantastic addition to your repertoire of quick dinner ideas or simply a delightful treat to brighten any day. Enjoy the delicious aromas and the satisfying crunch of these homemade Italian cookies. They make wonderful gifts, too!