Cranberry Almond Biscotti: A Twice-Baked Delight for Every Occasion

Biscotti, meaning “twice-baked” in Italian, are delightful, crunchy cookies perfect for dipping in coffee, tea, or dessert wine. This cranberry almond biscotti recipe elevates the classic with the tartness of cranberries and the subtle nutty flavor of almonds. They’re beautiful, delicious, and surprisingly easy to make. This recipe provides detailed instructions, tips, and troubleshooting to ensure your biscotti baking is a success. Whether you’re a seasoned baker or just starting out, this guide will help you create perfect cranberry almond biscotti every time.

Why You’ll Love This Cranberry Almond Biscotti Recipe

* **Delicious Flavor Combination:** The tart cranberries complement the nutty almonds perfectly, creating a balanced and satisfying flavor profile.
* **Perfectly Crunchy Texture:** The twice-baked process ensures a wonderfully crunchy texture that’s ideal for dipping.
* **Long Shelf Life:** Biscotti can last for weeks when stored properly, making them perfect for gifting or enjoying over time.
* **Versatile:** Enjoy them with your morning coffee, as an afternoon snack, or as a delightful dessert.
* **Impressive and Homemade:** These biscotti look and taste impressive, showcasing your baking skills with a touch of homemade charm.

Ingredients You’ll Need

Before you begin, gather all your ingredients. Measuring accurately is crucial for the best results.

* **All-Purpose Flour:** 3 cups (360g). Provides the structure for the biscotti. Unbleached all-purpose flour is recommended.
* **Granulated Sugar:** 1 cup (200g). Adds sweetness and contributes to the browning and crispness of the biscotti.
* **Baking Powder:** 2 teaspoons. Helps the biscotti rise and become lighter in texture.
* **Salt:** ½ teaspoon. Enhances the flavors of the other ingredients and balances the sweetness.
* **Eggs:** 3 large. Bind the ingredients together and add moisture and richness.
* **Almond Extract:** 1 teaspoon. Provides a distinct almond flavor that complements the almonds. Use pure almond extract for the best flavor.
* **Vanilla Extract:** 1 teaspoon. Enhances the overall flavor profile and adds a touch of warmth.
* **Vegetable Oil:** ¼ cup (60ml). Adds moisture and tenderness to the biscotti.
* **Dried Cranberries:** 1 cup (120g). Adds a tart and chewy element to the biscotti. Choose cranberries that are plump and not overly dry.
* **Sliced Almonds:** ¾ cup (75g). Adds a nutty flavor and a pleasant crunch. Toasting the almonds lightly before adding them to the dough enhances their flavor.

Equipment You’ll Need

* **Large Mixing Bowl:** For mixing the dough.
* **Electric Mixer (Optional):** Makes mixing easier, but you can also mix by hand.
* **Measuring Cups and Spoons:** For accurate measurements.
* **Baking Sheets:** Two baking sheets are ideal to accommodate all the biscotti.
* **Parchment Paper or Silicone Baking Mats:** To prevent sticking and make cleanup easier.
* **Serrated Knife:** For slicing the baked biscotti logs.
* **Wire Rack:** For cooling the biscotti.

Step-by-Step Instructions for Cranberry Almond Biscotti

Follow these detailed instructions to make perfect cranberry almond biscotti.

Step 1: Prepare the Ingredients

1. **Preheat Oven:** Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
2. **Toast Almonds (Optional):** If desired, toast the sliced almonds in a dry skillet over medium heat for 3-5 minutes, or until lightly golden and fragrant. Watch them carefully to prevent burning.
3. **Measure Ingredients:** Measure out all the ingredients accurately and set them aside.

Step 2: Mix the Dough

1. **Combine Dry Ingredients:** In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.
2. **Combine Wet Ingredients:** In a separate bowl, whisk together the eggs, almond extract, vanilla extract, and vegetable oil.
3. **Combine Wet and Dry Ingredients:** Pour the wet ingredients into the dry ingredients and mix until just combined. Be careful not to overmix.
4. **Add Cranberries and Almonds:** Gently fold in the dried cranberries and sliced almonds until they are evenly distributed throughout the dough.

Step 3: Shape the Logs

1. **Divide the Dough:** Divide the dough in half.
2. **Shape into Logs:** On a lightly floured surface, shape each half of the dough into a log about 12 inches long and 3 inches wide. The logs should be relatively even in thickness.
3. **Transfer to Baking Sheets:** Carefully transfer the logs to the prepared baking sheets, leaving some space between them.

Step 4: First Bake

1. **Bake:** Bake the logs for 25-30 minutes, or until they are lightly golden and firm to the touch. They should be set but not overly browned.
2. **Cool Slightly:** Remove the baking sheets from the oven and let the logs cool on the baking sheets for about 10-15 minutes. This allows them to firm up enough to slice without crumbling.

Step 5: Slice the Biscotti

1. **Reduce Oven Temperature:** Reduce the oven temperature to 325°F (160°C).
2. **Slice the Logs:** Using a serrated knife, carefully slice the logs diagonally into ½-inch to ¾-inch thick slices. Use a gentle sawing motion to avoid crushing the biscotti.
3. **Arrange on Baking Sheets:** Arrange the biscotti slices cut-side up on the baking sheets, leaving a small space between each slice.

Step 6: Second Bake

1. **Bake:** Bake the biscotti for 10-12 minutes on each side, or until they are golden brown and crisp. Flip them halfway through the baking time to ensure even browning and crispness.
2. **Cool Completely:** Remove the baking sheets from the oven and let the biscotti cool completely on wire racks. They will continue to harden as they cool.

Step 7: Store the Biscotti

1. **Store:** Once the biscotti are completely cool, store them in an airtight container at room temperature. They can last for up to 2-3 weeks.

Tips for Perfect Cranberry Almond Biscotti

* **Don’t Overmix the Dough:** Overmixing can result in tough biscotti. Mix until just combined.
* **Use a Serrated Knife for Slicing:** A serrated knife provides the cleanest slices and prevents the biscotti from crumbling.
* **Cool the Logs Slightly Before Slicing:** This allows them to firm up enough to slice without falling apart.
* **Adjust Baking Time:** Baking times may vary depending on your oven. Keep a close eye on the biscotti and adjust the baking time as needed.
* **Experiment with Flavors:** Feel free to add other ingredients, such as chocolate chips, citrus zest, or different types of nuts.
* **Toast Nuts for Enhanced Flavor:** Toasting the nuts before adding them to the dough intensifies their flavor.
* **Use Quality Extracts:** Pure almond and vanilla extracts will provide the best flavor.
* **For Softer Biscotti:** Reduce the second baking time slightly.
* **For Harder Biscotti:** Increase the second baking time slightly.

## Troubleshooting

* **Biscotti are too hard:** You may have over-baked them during the second bake. Try reducing the baking time next time.
* **Biscotti are too soft:** You may not have baked them long enough during the second bake. Try increasing the baking time next time.
* **Biscotti are crumbly:** The dough may have been too dry. Try adding a tablespoon or two of milk or water to the dough next time.
* **Biscotti are not rising:** The baking powder may be old or the dough may have been overmixed. Make sure to use fresh baking powder and avoid overmixing the dough.
* **Biscotti are spreading too much:** The dough may have been too wet. Try adding a tablespoon or two of flour to the dough next time.

## Variations

* **Chocolate Cranberry Almond Biscotti:** Add ½ cup of chocolate chips to the dough.
* **Orange Cranberry Almond Biscotti:** Add the zest of one orange to the dough.
* **Lemon Cranberry Almond Biscotti:** Add the zest of one lemon to the dough.
* **Pistachio Cranberry Biscotti:** Substitute pistachios for the almonds.
* **Anise Biscotti:** Add 1 teaspoon of anise extract to the dough for a traditional flavor.
* **Espresso Biscotti:** Add 1-2 teaspoons of espresso powder to the dry ingredients for a coffee flavored biscotti.
* **Gluten-Free Biscotti:** Use a gluten-free all-purpose flour blend.

## Serving Suggestions

* **Coffee:** The most classic way to enjoy biscotti is dipped in coffee.
* **Tea:** Biscotti are also delicious dipped in tea.
* **Dessert Wine:** Pair biscotti with Vin Santo or another sweet dessert wine.
* **Ice Cream:** Crumble biscotti over ice cream for added texture and flavor.
* **Gift Giving:** Package biscotti in a decorative tin or bag for a thoughtful homemade gift.
* **Cheese Plate:** Serve biscotti alongside a cheese plate for a sweet and savory combination.
* **Hot Chocolate:** Crumble biscotti into hot chocolate for an extra special treat.

## Nutritional Information (Per Biscotti)

* Calories: Approximately 120-150
* Fat: 5-7g
* Saturated Fat: 1-2g
* Cholesterol: 20-30mg
* Sodium: 50-70mg
* Carbohydrates: 15-20g
* Sugar: 8-10g
* Protein: 2-3g

*Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.*

## Conclusion

This cranberry almond biscotti recipe is a delightful addition to your baking repertoire. With its perfect balance of flavors and satisfying crunch, it’s sure to become a favorite. Follow these detailed instructions and tips, and you’ll be rewarded with delicious, homemade biscotti that are perfect for any occasion. Enjoy baking and happy dipping!