Cranberry Almond Biscotti Recipe – a delicious recipe with flour, baking powder, kosher salt, sugar, eggs, vanilla. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Adjust oven rack to middle position and preheat oven to 350u00b0F. Line a baking sheet with parchment paper. In a small bowl, whisk together flour, baking powder, and salt; set aside.
2
In a large bowl, beat together sugar and eggs with an electric mixer until light and fluffy, 3 minutes. Beat in vanilla extract, followed by the dry ingredients. Use a rubber spatula or wooden spoon to stir in cranberries and almonds.
3
Form the dough into a log the length of the cookie sheet about 1/2-inch high. Bake until golden, about 30 minutes. Let cool for 10 minutes. Use a sharp serrated knife to cut log on the diagonal into 3/4-inch wide slices. Place cookies cut side down on baking sheet and bake until toasted and dry, about 15 minutes. Let cool. Store cookies in an airtight container for up to 1 week.
612
kcal
Calories
14
g
Fat
107
g
Carbs
16
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.
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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 3/4 cup (about 8 3/4 ounces) flour, 1/2 teaspoon baking powder, 1/2 teaspoon kosher salt, 1 1/4 cup (about 8 3/4 ounces) sugar, and more.
Yes, Cranberry Almond Biscotti Recipe 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.
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