Cranberry Almond Crunch Biscotti

The perfect blend of tart cranberries and nutty almonds in our Cranberry Almond Crunch Biscotti. This vegetarian Italian treat is not only crunchy but also versatile, making it ideal for pairing with your favorite coffee or tea. With potential allergens including nuts, eggs, and gluten, this recipe is a must-try for those seeking a flavorful snack.

Rich in fiber and antioxidants, these biscotti offer a nutritious boost while satisfying your sweet tooth. Easily accessible through EasyChef Pro, you can add this recipe to your digital cookbook and utilize the shopping list feature for cost-effective ingredient purchases.

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Recipe Collection: Dessert

Serving Size: 15

Cooking Time: 90 minutes

Overview

Cranberry Almond Biscotti is a delightful Italian cookie perfect for dunking in coffee or tea. This recipe combines the tartness of cranberries with the nutty flavor of almonds, creating a crunchy and flavorful treat.

Diet Type

Vegetarian

Allergies

Nuts, Eggs, Gluten

Cuisine

Italian

Ingredients

• 2.25 Cups (c) all-purpose flour
• 1 Cup (c) white sugar
• 1 Teaspoon (tsp) baking powder
• 0.5 Teaspoon (tsp) baking soda
• 2 Egg whites, whisked
• 2 Eggs, whisked
• 1 Tablespoon (tbsp) vanilla extract
• 0.75 Cup (c) sliced almonds
• 1 Cup (c) sweetened-dried cranberries

Steps

1. Preheat the oven to 325 degrees F (170 degrees C).
2. In a medium-sized mixing bowl, combine the flour, sugar, baking powder, and baking soda.
3. In a separate bowl, whisk together the egg whites, eggs, and vanilla extract.
4. Add the egg mixture to the dry ingredients, mixing just until moist using an electric mixer on medium speed.
5. Stir in the dried cranberries and sliced almonds until evenly distributed.
6. On a floured surface, divide the batter in half and shape each half into a log approximately 14 inches long and 1.5 inches thick.
7. Place the logs on a cookie sheet and bake for 30 minutes or until firm. Cool on a wire rack for about 10 minutes, or until cool enough to handle.
8. Reduce the oven temperature to 300 degrees F (150 degrees C).
9. Cut the biscotti diagonally into 0.5-inch slices.
10. Place the slices upright on a cookie sheet, spacing them about an inch apart, and bake for an additional 20 minutes.
11. Let the biscotti cool completely and store them in a loosely covered container.

Enjoy your homemade Cranberry Almond Biscotti with a hot beverage of your choice!