Biscotti are a typical Italian cookie usually made at Christmas time, but I actually think they are perfect any time! They pair well with a cup of tea or coffee.
Biscotti are usually really hard, but this version is a little softer because I used butter. If you like the harder type just substitute the butter for oil. These are tasty on their own or dipped in some melted semi-sweet chocolate. Whichever way you make these Cranberry and Almond Biscotti, you won’t be disappointed. Enjoy!
Italian Cookie Recipe
Ingredients:
1/4 cup butter or vegetable oil
3/4 cup white sugar
1 teaspoon vanilla
2 eggs
1 3/4 cups flour
1 teaspoon baking powder
1/2 cup dried cranberries
1 cup slivered almonds
Directions:
Preheat over to 300°.
In a large bowl, mix together butter (or oil)and sugar until well blended. Mix in vanilla, then beat in 1 egg at a time.
In a smaller bowl, combine flour, salt, and baking powder, gradually stir into egg mixture. Mix in cranberries and nuts. Batter will be heavy and sticky. Refrigerate for approximately 30 – 60 minutes.
Remove from fridge and form 4 or 5 logs (lightly flour hands for easier rolling).
Place on a cookie sheet lined with parchment paper.
Bake in pre-heated over for 30-35 minutes or until logs are light brown.
Remove from oven and set aside to cool for 10 minutes. Reduce heat to 275°.
Cut logs on the diagonal into 3/4 inch slices..
Lay on side on the parchment covered cookie sheet. Bake approximately 8-10 minutes, until dry. Cool. Dip in chocolate if desired. Enjoy!
Cranberry and Almond Biscotti
Ingredients
- 1/4 cup butter or vegetable oil
- 3/4 cup white sugar
- 1 teaspoon vanilla
- 2 eggs
- 1 3/4 cups flour
- 1 teaspoon baking powder
- 1/2 cup dried cranberries
- 1 cup slivered almonds
Instructions
- Pre-heat oven to 300°.
- In a large bowl mix together butter (or oil) and sugar until well blended. Mix in vanilla, then beat in 1 egg at a time.
- In a smaller bowl, combine flour, salt and baking powder, gradually stir into egg mixture. Mix in cranberries and nuts. Batter will be heavy and sticky. Refrigerate for approximately 30-60 minutes.
- Remove from fridge and form 4 or 5 logs (lightly flour hands for easier rolling).
- Place on a cookie sheet lined with parchment paper.
- Bake in pre-heated oven for 30- 35 minutes or until logs are light brown.
- Remove from oven and set aside to cool for 10 minutes. Reduce heat to 275°
- Cut logs on the diagonal into 3/4 inch slices.
- Lay on side on the parchment covered cookie sheet. Bake approximately 8-10 minutes, until dry. Cool. Dip in chocolate if desired. Enjoy!
You may want to try some other tasty sweets from An Italian in my kitchen.
