Almond biscotti recipe with cranberries is perfect for enjoying alongside a cup of espresso or coffee drink. This easy Italian twice baked cookie is delicious to enjoy at home or package them up and give as a gift.
If you love this biscotti cookie you are going to want to try my recipe for easy peanut butter blossom cookies.
Cranberry Almond Biscotti Recipe
Use this Almond Biscotti Recipe as the base for other biscotti recipes. Make each recipe customizable.
Step By Step, Easy Instructions
Cranberry Almond Biscotti Recipe Ingredients:
Best Biscotti Recipe Ever:
Sift together the flour and baking powder.
Lumps are not wanted in this recipe.
In a mixing bowl with the paddle atachment, beat the sugar, softened butter, zest of one lemon and salt.
Beat the mixture until it is creamed together.
I let the mixer run on medium high for about 3 minutes.
Add the eggs, one at a time.
Add the flour mixture to the butter and egg blend.
Just before the batter comes together, add the almonds and cranberries.
Do not over mix.
Form the dough into a log about 10-inch long, 4-inch wide log on the prepared baking sheet.
I use a silpat mat but parchment paper works as well.
Bake at 350 until light golden, about 40 minutes.
Cool at least 30 minutes.
Isn’t it pretty?!
Allow to cool so you can easily remove it from the pan. The cooler it is the more success you will have with the next step.
Here comes the time consuming part.
The first part was just baking a ginormous biscotti cookie. Don’t quote me but I think biscotti translates to ‘twice baked’ or ‘twice cooked’. I would have to go look at my notes from college for that one and I don’t want to get up right now.
Use a long serrated slicing knife and use a pressing/sawing motion to slice the biscotti widthwise into 1/2 to 1 inch slices.
If the first few slices fall apart you need to let the biscotti cool a bit longer.
Line the biscotti up on a metal cooling rack and place the cooling rack on a cookie sheet.
Back into the 350 degree oven they go for another 20-30 minutes. I say 20-30 minutes because it depends on how thick you have sliced your biscotti. The thicker they are, the longer they are going to continue to bake.
Golden Brown Biscotti
The idea is you are baking the extra moisture out of the biscotti. The almonds are going to to toast and the biscotti will become very crunchy.
Perfect for dipping into a coffee drink or cup of espresso.
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 3/4 cup sugar
- 1/2 cup unsalted butter, room temperture
- 1 zest of a lemon
- 1/4 teaspoon salt
- 2 large eggs
- 3/4 cup whole almonds
- 2/3 cup dried cranberries
Amount Per Serving:Calories: 104Cholesterol: 13mgSodium: 30mgCarbohydrates: 18gFiber: 1gSugar: 8gProtein: 2g
Espresso for Nespresso At GIANT Food Stores
Two years ago, while in France, I learned about taking time to sit down and savor them moment with a cup of espresso and a bisotti. In France, people everywhere take time to stop what they are doing and enjoy what is in front of them. They don’t guzzle huge cups of sugared coffee while trying to do four other things. They stop, take the time to sip and savor what has been prepared for them. It was a great lesson I learned on that trip.
Espresso is a highly concentrated shot of intense coffee that pairs beautifully with the cranberry almond biscotti you just prepared. The dense cookie is perfect for dipping in the espresso.
Giant Food Stores are answering the demand for Nespresso compatible capsules of espresso with their own line of Italian-style blends of espresso. Allegrio, Fortissimo, Grandioso and Leggiero Decaffeineto are the 4 blends you will now be finding on Giant’s shelves.
Now I can have espresso and make espresso based drink recipes at home! That is GOOD I can savor every day!