Cranberry Almond Biscotti
Ingredients
2 cups flour
1 1/2 tsp baking powder
3/4 cup cane sugar
1/2 tsp salt
2 eggs, room temperature
4 tbsp unsalted butter, softened
1/2 tsp vanilla extract
1/2 cup chopped almonds
1/2 cup dried cranberries
Method
In the bowl of a stand mixer, cream together the butter and sugar before adding in the egg and vanilla.
Sift in the flour, baking powder, and salt, mixing only until combined. Add in the chopped almonds and cranberries.
Divide the dough into two equal parts and roll each portion into a log using parchment paper. Place both logs into the fridge to chill for 20-40 minutes.
Preheat your oven to 350°F and line 2 baking sheets with parchment paper.
Once the dough has chilled, transfer each log onto a separate sheet pan. Press the dough flat to create a rectangle.
Bake for 25 minutes, then remove and let cool for 30 minutes. Once cool, slice your biscotti on a diagonal. Once cut, bake for an additional 12 minutes.
Allow the biscotti to cool completely before enjoying!
NotesThis is recipe 1 out of 5 in our biscotti series! I adore cranberry and almond together, which makes this one of my favorites!
Biscotti are an easy cookie to master so have fun with it!
