Cranberry Almond Biscotti
Biscotti always makes me think of Missoula Montana. We were there for a mountain biking competition with my son and staying in the cutest little Airbnb. I fell in love with that beautiful little quaint college town. The mountain biking was grand, and the homemade biscotti left next to the coffee maker, was unforgettable! Don’t think we left anything less than a 5 star rating!
Life is about the little details that make life special. Biscotti is fairly easy to make and can last up to 3 weeks in an air tight container or 3 months in the freezer. One day of work for weeks/months of enjoyment. So, if you’re looking for something to make your coffee or tea a smidge more special, look no further. Dip it! Crunch it! Either way, you won’t be disappointed.
- 1/4 cup light olive oil or butter (melted & cooled)*
- 3/4 cup sugar
- 1 teaspoon vanilla extract
- 2 eggs
- 1 3/4 cups flour (all purpose)
- ¼ tsp salt
- 1 teaspoon baking powder
- 1/2 cup dried cranberries
- 1 cup slivered almonds
- 1/4 cup mini white chocolate chips
- Pre-heat oven to 300° (150C). Line a large cookie sheet with parchment paper.
- In a large bowl, mix together oil( or butter) and sugar until well combined. Add vanilla, then add the eggs and beat to combine.
- In smaller bowl, whisk together the flour, salt, and baking powder Stir gradually into egg mixture. Fold in the cranberries, nuts and chips. Dough will be heavy and sticky. Cover the bowl in plastic wrap and chill in the fridge for approximately 20 - 30 minutes.
- Move the dough to a lightly floured flat surface and shape into 3 or 4 logs (6 x 2 inches approximately). Place the logs on the prepared cookie sheet. Bake for approximately 35 minutes, or until logs are light brown.
- Remove the logs from the oven, and set aside to cool for approximately 10-15 minutes. Reduce the oven heat to 275°F (130C).
- Cut the logs on the diagonal into 1/2- 3/4 inch slices. Lay slices cut side up back on the prepared cookie sheet and bake for approximately 8-10 minutes. Move the biscotti to a wire rack to cool and dry completely before serving. Enjoy!
Cookies can be dipped or drizzled with melted white chocolate if desired.
Also, substituting Macadamia nuts for the almonds would also be delightful.
Thanks to Anitalian in my kitchen for sharing this recipe.