Instructables

Cranberry Almond Biscotti

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Picture of Cranberry Almond Biscotti
biscotti finished.jpg
These are more of a biscotti-shaped cookie than your traditional biscotti. Full of dried cranberries, almonds, and chopped vanilla chips, they make a very festive gift for the holidays.

Traditional biscotti are baked in logs, sliced, and baked again until they're hard, crunchy and perfect for dunking in coffee, tea or hot chocolate. I prefer my biscotti more like a regular cookie, so I just cut the second baking time way down so they're still soft, chewy, and--in my opinion--edible on their own!

They're not that much more work than regular cookies, but they make a very pretty presentation and they taste wonderful!
 
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Step 1: Ingredients

Picture of Ingredients

1/4 cup butter, softened
3/4 cup sugar
zest of one orange
1/4 teaspoon vanilla
1/4 teaspoon almond extract
2 eggs
1 egg white
2 cups flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/3 cup white baking chips
1/2 cup dried cranberries
1 1/4 cups sliced or slivered almonds

Put the butter and 3 eggs out on the counter about an hour before you're ready to begin to bring them to room temperature. This makes them easier to incorporate into the batter later on. I also set out my white baking chips so they'll be easier to chop up.

Step 2: Mix wet ingredients

Once your butter is soft, mix it together with the sugar, orange zest, vanilla, and almond extract until everything is mixed well.

If you don't have a zester, you can use a fine grater (which is what I use). Whenever you're using zest be careful to just include the outer, colored portion of the peel and not the inner white pith, which is very bitter.

If you have no tools to zest an orange, I would suggest substituting 1/2 teaspoon orange extract, as the orange flavor in the biscotti is subtle, but important!

After your butter is creamed well into the other ingredients, mix in the eggs one at a time, beating well after each. Remember to use two whole eggs and only the white of the third.

cookinkim3 years ago
I made this recipe exactly how you wrote it and it is delicious. I made it to pass out for gifts, but found myself eating so much of it, I am going to have to make another batch!

At the end of baking, I prefer it a little on the crunchy side for dipping so I baked mine for 12 minutes, rather than the softer version.

Thanks for sharing this awsome recipe!
These look great! But I have a question. If I intend to make these like the hard, crunchy Italian type, how can I adapt the recipe?
annieoakley (author)  portiapwnxyou4 years ago
The only change is on the second baking: bake them for 15 minutes instead of 5 to get a traditional, crunchy biscotti.