Indulge in the delightful and crunchy world of homemade biscotti with our cranberry almond biscotti recipe.
This unique blend of tart cranberries and nutty almonds encased in a light, crisp biscotti offers a perfect balance of flavors that will tantalize your taste buds.
This recipe is a testament to the classic Italian biscotti’s versatility.
It adds a festive twist, making it an ideal treat for the holiday season or a sophisticated companion to your daily coffee.
So, don’t hesitate more; we will discuss this recipe now.
Ingredients For Cranberry Almond Biscotti Recipe
Before learning how to make cranberry almond biscotti, let’s explore exactly what this type of cookie is.
Cranberry almond biscotti are a distinctive variation of the classic Italian biscuit, known for their twice-baked, crunchy texture and elongated shape.
This variation incorporates dried cranberries and slivers of almonds into the dough, marrying the tartness of the cranberries with the sweet, nutty flavor of the almonds.
To ensure your cranberry almond biscotti are as delicious as they are beautiful, selecting high-quality ingredients and understanding their roles is critical.
Here’s a closer look at what you’ll need:
1. All-purpose flour: This serves as the structure of your biscotti, providing the necessary gluten to hold the biscuits together. For the best texture, spoon the flour into your measuring cup and level it off with a knife to ensure you’re using the exact amount.
2. Baking powder: This is your leavening agent. It helps the biscotti rise and become light and crunchy instead of dense. Ensure your baking powder is fresh for the best results.
3. Salt: A pinch of salt enhances the flavors of the other ingredients, bringing out the cranberries’ sweetness and the almonds’ richness.
4. Unsalted butter: Butter adds moisture and richness to the biscotti’s tender crumb. Using unsalted butter allows you to control the salt in your recipe.
5. Granulated sugar: This sweetens the biscotti and helps achieve that crunchy exterior. Granulated sugar dissolves well in the dough and contributes to the golden-brown color.
6. Eggs: Eggs bind the ingredients together and help create a delicate, crisp texture in the finished product. They also contribute to the biscotti’s rise.
7. Pure vanilla extract: Vanilla adds a depth of flavor and warmth, enhancing the biscotti’s overall taste profile. Use pure vanilla extract for the best flavor.
8. Almonds, toasted and chopped: Toasting them before adding them to your dough deepens their flavor and adds a crunchy texture, complementing the crisp biscotti.
9. Dried cranberries add a tart contrast to the sweet biscotti and a chewy texture amidst the crunch. Dried cranberries also pop in color, making your biscotti visually appealing.
By preparing and measuring these ingredients ahead of time, you ensure a smooth baking process and delectable results that are sure to impress.
How To Make Almond Cranberry Biscotti?
We can start making the cake once we have all the above ingredients.
Based on the baking steps below, we will create the almond Cranberry Biscotti with the most special flavor.
Step 1: Preheat Your Oven To 350°F
Line a baking sheet with parchment paper to prevent sticking.
Step 2: Mix The Dry Ingredients
Whisk together the all-purpose flour, baking powder, and salt in a medium bowl.
This step ensures that your biscotti have a uniform texture and that the baking powder is evenly distributed throughout, giving them the perfect rise.
Step 3: Cream Butter and Sugar
In a separate large bowl, beat the granulated sugar and unsalted butter using an electric mixer until light and fluffy.
Add the eggs one at a time, fully incorporating after each addition.
Stir in the vanilla and almond extracts.
Step 4: Combine Wet and Dry Ingredients
Gradually add the dry ingredient mixture to the wet ingredients until incorporated.
Fold in the dried cranberries and chopped almonds.
Step 5: Form The Dough Into a Log
On the prepared baking sheet, shape the dough into a long log, approximately 12 inches long and 2 inches wide.
Step 6: Bake The First Time
Place in the preheated oven and bake for 25 minutes or until the log is lightly golden and firm to the touch.
Step 7: Cool and Slice
Remove from the oven and cool on the baking sheet for 15 minutes.
Then, place the log on a cutting board and use a knife with a serrated edge to cut diagonally into one-half-inch-thick slices.
Step 8: Bake The Second Time
Arrange the sliced biscotti on the baking sheet, cut the sides down, and return them to the oven.
Bake for an additional 7 minutes, turn slices over, and continue baking for another 7 minutes or until they are crisp and golden.
Step 9: Optional Step For Extra Indulgence
Melt white chocolate according to package instructions and drizzle over the biscotti once completely cooled.
Allow the chocolate to set before serving.
These cranberry almond biscotti can be stored in an airtight container for up to 2 weeks, making them a perfect make-ahead treat for your morning coffee or tea.
Enjoy your deliciously crunchy, homemade biscotti!
Tips For a Perfect Almond Cranberry Biscotti
Besides, in-depth baking tips from experts help you create almond cranberry biscotti that is top-notch in flavor and has a delicious crunch.
1. Chill The Dough
If you find the biscotti dough too sticky to shape, chill it for 30 minutes before forming the log.
Colder dough is easier to work with and helps maintain the shape during baking.
2. Use a Sharp Serrated Knife
For clean cuts that don’t crumble, use a sharp, serrated knife to slice the biscotti after the first bake.
A gentle sawing motion is vital in slicing the nuts and dried fruit without breaking the log.
3. Adjust Baking Times For The Desired Crunch
The second bake is crucial for achieving that iconic biscotti crunch.
For a softer biscotti, bake for a shorter time, and for a drier, crisper texture, extend the second baking time by a few minutes.
4. Experiment With The Thickness
The thickness of your slices can alter the texture of your biscotti.
Thicker slices yield a chewier center, while thinner slices are more brittle and crisp.
5. Cool Completely Before Storage
To avoid soggy biscotti, allow them to cool completely after the second bake and before any chocolate drizzling.
Moisture can be trapped if they’re still warm when stored, softening them.
6. Opt For Quality Ingredients
Since this recipe relies on a few essential flavors, high-quality ingredients can significantly enhance the taste.
Fresh nuts, natural extracts, and premium dried fruit can make a significant difference.
7. Storing For Longevity
Biscotti last well when kept in an airtight container.
For an added freshness boost, add a slice of white bread into the container; it will absorb any excess moisture and keep your biscotti crisper for longer.
These expert tips should help you master making almond cranberry biscotti, turning it from a baking challenge into a delightful and satisfying experience.
Conclusion
Biscotti are a classic Italian treat that has become popular worldwide, thanks to their delicious crunch and versatility.
While the double baking process may seem intimidating initially, with practice and patience, anyone can bake these delightful cookies to enjoy alongside a cup of coffee or tea.
Whether you prefer them dipped in white chocolate or with a touch of spice, cranberry almond biscotti is sure to be a hit with family and friends as a homemade gift or indulgence for yourself.
Happy baking!
Cranberry Almond Biscotti
Ingredients
- 2¼ cups all-purpose flour
- 1½ teaspoons baking powder
- ½ teaspoon salt
- ½ cup granulated sugar
- ¾ cup brown sugar
- 1/2 cup unsalted butter at room temperature
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup almond extract
- 1 cup dried cranberries
- 1 cup almonds, coarsely chopped
- Optional: White chocolate for drizzling
Instructions
- Set your oven to 350°Fand line a baking sheet with parchment paper.
- Sift your flour, baking powder, and salt in a bowl to ensure uniformity.
- In a giant bowl, cream together butter and sugar until fluffy, then mix in eggs one by one, followed by vanilla and almond extracts.
- Slowly merge the dry ingredients with the wet mix, then combine cranberries and almonds.
- Form the dough into a log around 12 inches long and 2 inches wide on your prepared sheet.
- Cook in the oven for 25 minutes until the log is golden. Allow it to cool for 15 minutes once done.
- After cooling, slice the log diagonally into 1/2-inch pieces.
- Place the slices cut side down back on the sheet to bake another 14 minutes, flipping halfway through, until crisp.
- For added sweetness, drizzle cooled biscotti with melted white chocolate and allow it to set.