Cranberry Almond Biscotti


The first biscottis I ever made was a Giada recipe. She uses corn meal as well as flour in the dough. This creates a more coarse and crumbly texture to the cookies.

I thought I liked it.

Then I made these. Just a regular old all flour recipe. Still traditional with no fat, but the resulting texture is smoother and more pleasant. Sorry Giada, I’m usually on your side with everything. But not with biscotti.

I found the flavor of these also very pleasant. Light and pleasant. Perfect for your afternoon cup of tea or coffee.


Cranberry Almond Biscotti
Adapted from Joy of Baking

2/3 cup granulated white sugar
2 large eggs
grated zest of 1 lemon
1 teaspoon pure vanilla extract
3/4 teaspoon baking powder
1/8 teaspoon salt
1/2 teaspoon Anise seed
1 3/4 cups all-purpose flour
1/2 cup whole almonds coarsely chopped
1/2 cup dried cranberries or cherries

Preheat oven to 350 degrees F and place the oven rack in the center of the oven. Line a baking sheet with parchment paper. Set aside.

In the bowl of your electric mixer (or with a hand mixer), beat the sugar and eggs on high speed until thick, pale, and fluffy (about 5 minutes). (When you slowly raise the beaters the batter will fall back into the bowl in slow ribbons.) At this point beat in the vanilla extract and lemon zest. In a separate bowl, whisk together the flour, baking powder, anise seed and salt. Add to the egg mixture and beat until combined. Fold in the chopped almonds and cranberries.

Transfer the dough to your parchment lined baking sheet and form into a log, about 12 inches long and 3 1/2 inches wide. You may have to dampen your hands to form the log as the dough is quite sticky. Bake for 25 minutes, or until firm to the touch. Remove from oven and let cool on a wire rack for about 10 minutes. Transfer the log to a cutting board and cut into 3/4 inch slices, on the diagonal. Place the biscotti, cut side down, on the baking sheet. Bake 10 minutes, turn slices over, and bake for another 10 minutes or until golden brown. Remove from oven and let cool. Store in an airtight container.


0 Responses to “Cranberry Almond Biscotti”

  1. Leave a Comment

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s


Enter your email address to subscribe to this blog and receive notifications of new posts by email.

Join 61 other followers


Find an Old Post by Category


%d bloggers like this: