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.
- 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
- 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.
Michelle @ A Dish of Daily Life says
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!
Thanks Michelle! They really are good. THanks for hosting #FoodieFriDIY, I love visiting.
Gentle Joy says
This looks good… this is one thing I have never made, but have intended to. 🙂
Definitely give it a shot and make it. I thought it would be hard but it’s so easy!
That looks so good. Thanks for the great recipe!
Thanks Heidi for stopping by! Hope you get a chance to make the biscotti.
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!
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!!