Serve up an elegant treat with Italian cranberry almond biscotti. These Italian almond biscuits hail from Prato, a Tuscan city. With a unique oblong shape, these twice-baked cranberry almond biscotti create a bright fruity flavor in a dry and crunchy biscuit that goes best dunked into a drink, perfect for an afternoon delight or with a drink after dinner.
What Goes Into Italian Cranberry Almond Biscotti?
Almonds and dried cranberries are the stars of this Italian treat. It takes flour, eggs, vegetable oil, sugar, almond extract, baking powder, lemon zest, and just a hint of nutmeg and salt to bring out the contrast.
Wondering why cranberry almond biscotti need both almonds and almond extract? The extract adds more of a sweetness to it.
Believe it or not, these biscotti only look complex to make. They seem so sophisticated and dainty, but after just 20 minutes of your time, you can relax as they bake. Don’t relax too much though for the key to biscotti success lies in baking them twice!
Bake for 30 to 35 minutes at which point, you will see the loaves are firm yet lightly browned. These should not be hard to the touch. You’ll want them to cool to the touch so you can cut them into the right sizes and then bake again.
Assuming you don’t eat them all at once, you can keep homemade cranberry almond biscotti in an airtight container or tin for up to 2 weeks. Tins work best, especially with parchment or wax paper keeping the layers between the cookies.
Cranberry almond biscotti, like all biscotti, are dry. The reason for this is that they are traditionally dunked in a drink. The Italians dunk it in Vin Santo, a fortified wine, though you can also dunk it in black tea, coffee, lattes, or cappuccinos.
Yes, you can freeze biscotti. These cookies will keep for up to 3 months in cold storage if you store them correctly in an airtight container. You can also freeze half-baked biscotti and biscotti dough if you want to shorten the baking and preparation time of these cookies.
When slicing the cranberry almond biscotti prior to the second baking, you should keep them around ½-inch thick. You can choose to make them thicker or thinner, though it will affect how many pieces you have overall.
- You have to brush the biscotti loaves with egg before the first baking. They need to have a nice glorious color to them which egg helps with.
- Cranberry almond biscotti must cool first before you attempt to slice them. Patience pays!
- Slice them to your desired thickness before baking again. If you forget to slice them and then put them in for the second baking, you’ll wind up with a crumbly mess when you try to do it after!
Now dunk it!
Italian Cranberry Almond Biscotti
- 2 eggs
- 4 tablespoons sugar
- 2 tablespoons vegetable oil
- 2 teaspoons lemon zest
- ½ teaspoon almond extract
- ½ cup whole raw almonds
- 2 tablespoons dried cranberries
- 1 cup flour
- 1 teaspoon baking powder
- A pinch ground nutmeg
- A pinch salt
- Preheat oven to 325F. Line a baking tray with parchment paper.
- Mix sugar, oil, egg, lemon zest, and almond extract in a bowl. Add almonds and dried cranberries.
- Mix flour, baking powder, salt, and nutmeg in a separate bowl. Slowly add to the wet mixture and stir until incorporated.
- Shape the dough into 2 logs about 12-inches long, place on the baking tray and pat down to flatten. Brush with beaten egg and bake for 30-35 minutes. Let cool for a bit.
- Slice the logs into cookies. Place them back on the baking tray, return to the oven and bake for about 20 minutes. Cool completely before serving.