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.

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