Description
This perfect cranberry biscotti recipe delivers a crisp, twice-baked cookie loaded with dried cranberries and hints of vanilla. A delicious Italian treat to pair with coffee or tea, ideal for holiday gifting or everyday snacking.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup dried cranberries
- ½ cup chopped almonds (optional)
Instructions
- Preheat oven to 350°F and line a baking sheet with parchment paper.
- In a large bowl, whisk together flour, sugar, baking powder, and salt.
- In another bowl, beat eggs and vanilla extract. Add wet ingredients to the dry and mix until a dough forms.
- Fold in dried cranberries and almonds (if using).
- Divide dough into two logs (10 inches long, 2 inches wide). Place on baking sheet and flatten slightly.
- Bake for 25–30 minutes until lightly golden.
- Cool for 10 minutes, then slice diagonally into ½-inch pieces.
- Lay slices cut-side down and bake an additional 10 minutes, flipping halfway through.
- Transfer to a wire rack and cool completely before storing or serving.
Notes
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 biscotti
- Calories: 120
- Sugar: 6g
- Sodium: 50mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0.5g
- Protein: 2g
- Cholesterol: 50mg