Go Back
Print

Biscotti with Almonds and Cranberries

Biscotti are what the name suggests in Italian – twice baked (bis + cotti). This is a cookie for all occasions and it is wonderful as quick “hold-me-over” treat in the afternoon or a wonderful “dunking cookie” for an after dinner sweet treat. I have adapted this recipe from some others, reducing the amount of sugar and increasing the almond flavor. You can tweak it to your palate desire …
Course Snack
Cuisine Italian
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings 33 items

Ingredients

  • ½ cup whole raw almonds
  • ½ cup dried cranberries optional
  • 1/3 cup unsalted butter
  • ½ cup regular or cane sugar
  • 2 eggs
  • 1 tsp vanilla extract
  • 1 teaspoon almond extract
  • 2 teaspoon orange zest + 2 Tbsp orange juice half orange
  • 275 g all-purpose flour 2 ¼ Cups
  • 1 ½ tsp baking powder
  • ¼ tsp Salt
  • 1/8 tsp nutmeg

Instructions

  • Place the almonds in a shallow pan and bake in a pre-heated 325 F degree oven for about 10-15 minutes until browned. Let cool. Then chop into halves or thirds.
  • Using an electric mixer, cream butter and sugar in a bowl until smooth. Keep beating while adding the eggs, vanilla extract, almond extract and orange zest and orange juice.
  • Mix the flour, baking powder, salt and nutmeg in a bowl and incorporate it to the liquid mix until combined in a malleable paste. Add the chopped almonds and mix well.
  • Split dough into two parts, rolling each part into a 10-12 inch log ½ inch thick and about 1 ½ inch wide (looks like a flattened roll …)
  • Set logs on a grease and floured pan about a couple inches apart and bake in the 325-degree oven for about 25 minutes. Take them out and let them cool on a rack for about 10 minutes.
  • Cut them at a 45 degree angle on a cutting board, being careful not to break them. Put them back on the pan cut face up in the oven for 15-20 minutes, turning them half way through. This will dry the cookies for easy eating
  • Let cool on a rack and store in a air-tight container until ready to serve … and eat 

Notes

  • Always follow recipe by weight if possible. More precise.
  • Biscotti hold well for up to 4 weeks if kept in a tightly sealed container
  • You can try variations with pistachios instead of almonds, candied orange peel instead of dried cranberries, etc.