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Cranberry and Almond Biscotti

A delicious Italian cookie
Prep Time20 minutes
Cook Time45 minutes
Author: An Italian in my kitchen

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!