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Home » Cranberry-Almond Biscotti

Cranberry-Almond Biscotti

Mar 27, 2015 · 8 Comments

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Cranberry-Almond Biscotti

My love for biscotti grows every time I find a new recipe but when I make it from a recipe that I have had forever, I am in heaven.  I think the best part (for me) of making these delicious crisp, dunking cookies is that I am the ONLY one in my house that likes (adores) them! You know what that means: I get to eat them all and they last a long time because there is no one that will eat that last one that I have been waiting for all day long.  It’s all MINE.  Totally not like that with any other baked goods that I make so I get really excited for this moment.

One left biscotti

This Cranberry-Almond Biscotti is drizzled with melted dark chocolate and is divine on its own but just as yummy when dunked into coffee.

Biscotti and Coffee

Would it be a stretch to say this biscotti is healthy? I mean cranberries, almonds, AND dark chocolate are ALL so good for you! Yes, I’m declaring this biscotti a health food.  Don’t judge me.

Cranberry-Almond Biscotti

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Ingredients

  • 3 tablespoons unsalted butter melted and cooled
  • 1 3/4 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 2 large eggs
  • 3/4 cup sugar
  • 1/4 teaspoon almond extract
  • 1 cup dried cranberries
  • 1/2 cup sliced almonds
  • 1/4 cup dark chocolate chips melted

Instructions

  • Preheat the oven to 350°. Line a baking sheet with parchment paper.
  • In a bowl, whisk the flour with the baking powder and salt.
  • In a medium bowl, beat the eggs with the sugar at medium speed until creamy, about 3 minutes. Beat in the almond extract.
  • With the mixer on, slowly add the melted butter and combine.
  • Slowly add the flour mixture to the egg mixture and stir until combined.
  • Fold in, by hand, the dried cranberries and almonds.
  • Lightly flour your hands, shape the dough into 2 slightly flattened 10-inch logs on the prepared baking sheet.
  • Bake for 30 minutes, or until golden. Let the logs cool slightly, about 10 minutes.
  • Using a sharp serrated knife, slice the logs 1/2 inch thick on the diagonal.
  • Arrange the slices on the baking sheet cut sides up and bake for about 10 minutes, or until the biscotti are lightly browned and crisp.
  • Let cool completely before serving.
  • Drizzle cooled biscotti with the melted chocolate.
  • Store in an air-tight container.

Enjoy!

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More from Blogghetti

Cookies, Desserts almonds, baking, Biscotti, chocolate, Cookies, cranberry

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Reader Interactions

Comments

  1. Michelle @ A Dish of Daily Life says

    March 28, 2015 at 4:09 PM

    Wow, this looks amazing! I need to try making these! I am so glad you shared them with us at #FoodieFriDIY! Sending lots of foodie love your way!

    Reply
    • Lisa says

      March 29, 2015 at 8:35 AM

      Thanks Michelle! They really are good. THanks for hosting #FoodieFriDIY, I love visiting.

      Reply
  2. Gentle Joy says

    March 31, 2015 at 8:03 PM

    This looks good… this is one thing I have never made, but have intended to. 🙂

    Reply
    • Lisa says

      March 31, 2015 at 9:23 PM

      Definitely give it a shot and make it. I thought it would be hard but it’s so easy!

      Reply
  3. heidi says

    April 2, 2015 at 2:18 AM

    That looks so good. Thanks for the great recipe!

    Reply
    • Lisa says

      April 5, 2015 at 8:08 AM

      Thanks Heidi for stopping by! Hope you get a chance to make the biscotti.

      Reply
  4. Karen says

    April 3, 2015 at 10:14 PM

    You’re talking Italian…it’s got to be good, right? 🙂
    This looks amazing and getting it all to yourself – must be divine!
    Pinned and I’ll be making this – for sure!

    Reply
    • Lisa says

      April 5, 2015 at 8:09 AM

      Karen, anything Italian is the best, in my opinion! Hope you enjoy the biscotti when you make it. Thanks for sharing the post, I appreciate it!!

      Reply

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