I bake cookies all the time, but somehow it’s been a long time since I’ve made biscotti. Lately Brad has been reminding me of that fact, telling me more than once that I really need to bake some biscotti sometime. The other morning I had a few extra minutes and felt like playing around in the kitchen, so I mixed up the dough for these cranberry almond biscotti. Biscotti are very easy to make. You bake the cookies twice- first the dough is shaped into two logs and baked, and then you bake the cookies a second time after slicing the logs into individual biscotti.
These cranberry almond biscotti are a wonderful treat for breakfast or a snack. They are crisp on the outside and slightly soft in the center, which is just how I like my biscotti. If you want yours to be crisp all the way through, you can bake the sliced biscotti for a few extra minutes. You can try other dried fruits in place of the cranberries. I think dried apricots or cherries would work really well.
Cranberry Almond Biscotti
Makes about 18 biscotti
- 2 cups all-purpose flour
- 1 ½ tsp. baking powder
- ¼ tsp. salt
- 6 tbsp. (¾ stick) unsalted butter, at room temperature
- ¾ cup sugar
- 1 large egg, at room temperature
- ¼ cup milk, at room temperature
- 1 tsp. vanilla extract
- ½ tsp. almond extract
- ¾ cup dried cranberries
- ½ cup slivered almonds
- Preheat oven to 350 degrees F. Line a baking sheet with parchment paper and set aside.
- In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugar on medium speed until light and fluffy, about 3 minutes. Add in the egg and mix until well combined, scraping down the sides of the bowl as needed. Mix in the milk, vanilla, and almond extract.
- Add the dry ingredients to the mixer bowl and mix on low speed until just combined. Then, with the mixer on low, briefly mix in the cranberries and almonds.
- Divide the dough into two equal parts on a well-floured work surface. Form each part into a round ball, and then, using well-floured hands, shape each ball into a log that is about 8 inches long, 2 ½ inches wide, and 1 inch thick. Place the logs on the parchment-lined baking sheet, with about 4 inches between them.
- Bake the logs for about 20 minutes, until they are lightly golden and gently spring back when touched in the center. Remove from the oven and let cool on the baking sheet for 30 minutes.
- Using a large serrated knife, slice the logs on the diagonal to form ¾-inch thick biscotti. Place the biscotti, cut sides up, on the baking sheet. Bake for 12-15 more minutes, until just golden. Cool completely on the baking sheet before transferring to an airtight container to store at room temperature.
Source: Kristine’s Kitchen.