Friday, May 14, 2010

Cranberry - Almond Biscotti

First I must apologize. I have been so busy with school that I have neglected my blog for the past 3 weeks. Will you forgive me? Okay great now we can move on to this delicious biscotti! There's nothing that I love more than an afternoon pick me up with a cup of coffee or good tea. Sometimes though I want a little something sweet that's not crazy fattening. I love biscotti because of the crunchy texture and fragrant taste.

This recipe was so easy to make, you will be surprised at how great the outcome is for the amount of time it takes to whip this together. Before I move on, I really want to tell you (just in case you didn't already know) biscotti is for dipping and dunking!

wet ingredients

dry ingredients mixed in with the wet. it will be wet. DON'T add more flour :)

After you get everything mixed in, empty it onto a baking sheet lined with wax paper

Now get lots of flour on your hands and slightly flatten to a large oval shape

 Bake it...

Then cut it after 10 min...

Cool it...

Then eat it...

OR give it to your friends... :)

You can certainly try to eat it bare without your coffee or tea, but it will be a tough bite. Don't get me wrong, this is not a rock of some sort, just a hard cookie :) The flavors of this biscotti against a cup of coffee or tea will certainly make your afternoon pick me up a delightful one!

The recipe is pretty easy to follow, don't be intimidated. You can do it.

Makes about 20 biscotti's

  • 2 cups all-purpose flour
  • 3/4 cup sugar
  • 1 teaspoon baking powder
  • Dash of salt
  • 2 large eggs
  • 1 1/2 teaspoon almond extract
  • 1 teaspoon vanilla
  • 1 teaspoon anise extract (optional)
  • 1/2 cup whole almond, toasted and chopped a few times, not too fine
  • 1/2 cup cranberries, coarsely chopped or you can leave whole
  • 1/3 cup sliced almonds pulverized in the food processor (this is optional but I did it to get a more pronounced almond flavoring)
slice after 10 min of cooling
after being toasted on both sides, let it cool on a rack

  • Preheat oven to 300°F.
  • Line a medium size baking sheet with parchment/ wax paper.
  • Combine dry ingredients and set aside.
  • Whisk the eggs and extracts together in a big bowl.
  • Add the dry ingredients and mix until combined (I used a fork to mix instead of the hand mixer).
  • Dough should be thick and sticky at this point--do not worry, and DO NOT add more flour!
  • Add the cranberries and nuts. Mix in really well.
  • Scrape the dough out onto the parchment lined sheet pan.
  • Flour your hands and shape into a long flat loaf.
  • This will be kind of messy, so don't worry about how neat it is, just try to get it in that general shape.
  • Bake until firm and dry, about 55 minutes.
  • Remove from the oven and cool 10 minutes.
  • Use a long serrated knife and slice into 1/2-inch wide slices.
  • Lay the slices cut side down on the baking sheet and bake another 15 minutes.
  • Turn the slices over and bake 20 minutes more, or until the cookies are a light golden brown.
  • Cool the biscotti on a rack; cool completely before storing.


  1. Hey Inner Gourmet! If I want to put chocolate/walnuts instead of cranberry/almonds, would it work and what would the ratios be? Thank you!!

    1. Hi Nisa! You can substitute for the measurements of the nuts and cranberries so do 1/2 cup walnuts, chopped and put as much chocolate as you want! I'd do 1/2 cup though :)