Almond Cranberry Biscotti – a delicious recipe with almonds, cranberries, canola oil, sugar, flour, egg. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Preheat the oven to 375 degrees.
2
Put the egg, oil and almond extract into a medium sized bowl or Kitchen Aid bowl. Whisk until well mixed.
3
Add the dry ingredients and mix until there are no pockets of flour.
4
Grease a 9 inch by 12 inch cookie sheet then take the dough and roll it out to just about a quarter inch shorter then the length of the pan.
5
Place the rolled dough on the cookie sheet and gently press until the dough is about half an inch in thickness.
6
Bake for 30 minutes. After baking, let the loaf cool for about 15 minutes then grab a bread slicing knife or a Santoku knife (I prefer the Santoku) and gently but precisely slice the loaf into half inch slices.
7
Take those slices and place them back on the cookie sheet facing on their side. Bake for another 7 minutes then pull the cookie sheet out and flip all the cookies to the other side. Bake for another 7 minutes then done!
8
Serve with coffee
467
kcal
Calories
21
g
Fat
62
g
Carbs
9
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1/8 cup sliced almonds, 1/4 cup dried cranberries, 1/4 cup canola oil, 1/2 cup sugar, and more.
Yes, Almond Cranberry Biscotti falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
