Everyone needs a good biscotti recipe. These lightly-sweetened biscuits are the lace trimmings of the dessert world: classy at a casual brunch, yet gorgeous enough to serve with the fanciest tea. And they come in any flavor you could ever want.
These biscuits are perfect for munching with hot tea or coffee, or with a glass of ice cold lemonade. They also make tasty gifts that last more than a day or two. I made this batch with the classic combination of toasted almond and cranberry, but feel free to substitute your favorite mix-ins, such as dried cherries or apricots, hazelnuts and chocolate chips, or lavender and lemon.
Cranberry and Toasted Almond Biscotti
Prep Time: 10 minutes
Cook Time: 35 minutes
Keywords: bake snack dessert vegetarian
Ingredients (40 biscotti)
- 1/2 cup olive oil
- 1 cup sugar
- 1 tablespoon baking powder
- 3 eggs, lightly beaten
- 1 tablespoon almond extract
- 3 cups all purpose flour or gluten-free flour mix
- 1/3 cup sliced almonds, lightly toasted
- 1/2 cup dried cranberries
Preheat oven to 375 degrees F. Line two baking sheets with parchment paper or spray with cooking spray. In a large bowl, stir olive oil and sugar until blended. Add baking powder, eggs and almond extract. Mix well. Add flour, almonds and cranberries and stir until a heavy dough forms.
Divide dough into two pieces and shape into logs. Place logs on baking sheets and press to about 1/2-inch thickness. Bake for 25 to 30 minutes, or until golden brown. Place on cooling rack for 5 minutes.
Once cool enough to handle, slice each log at an angle into 1/2-inch slices. Lay slices sideways on baking sheet and bake for another 6 to 8 minutes, or until golden brown. Allow to cool completely on wire racks.
See you next week!
Q: What’s your favorite type of biscotti/cookie?