Cranberry Almond Biscotti
This easy recipe is rich in fruit and nut flavors and makes the perfect pairing for dipping in your coffee.
- 2 eggs
- 4 tablespoons granulated sugar
- 2 tablespoons vegetable oil
- 2 teaspoons lemon zest
- ½ teaspoon almond extract
- ½ cup whole raw almonds
- 2 tablespoons dried cranberries
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- ⅛ teaspoon ground nutmeg
- ⅛ teaspoon salt
Preheat oven to 325°F. 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.
- Slice the cooked dough logs when they are just cool enough to handle. If you wait too long, they may turn into hard, tough biscotti.
- Change the nuts, extract, dried fruit, and spices for anything you like. As long as you stick with the other ingredients and prep instructions, they should come out great.
- Keep these cookies in an airtight container for up to a week or two. I promise you that every time you brew tea or coffee, you’ll want to treat yourself to at least one!
- Want to make mini biscotti? Simply shape the dough into 3 or 4 logs instead of making 2. Keep in mind they will cook slightly faster because they’re smaller, so check your oven sooner and keep an eye on them to ensure you don't over-bake them.
Calories: 53kcal | Carbohydrates: 8g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 14mg | Sodium: 18mg | Potassium: 49mg | Fiber: 1g | Sugar: 3g | Vitamin A: 20IU | Vitamin C: 1mg | Calcium: 18mg | Iron: 1mg