Almond and Cranberry Biscotti


Makes about 2 dozen

2 cups all-purpose flour
1 1/2 teaspoons baking powder
3/4 cup sugar
1/2 cup (1 stick) unsalted butter, room temperature
1 teaspoon grated lemon zest
1/4 teaspoon salt
2 large eggs
1 cup toasted slivered almonds coarsely chopped, to toast almonds, 350 deg for 8 minutes.
2/3 cup dried cranberries


Preheat the oven to 350 degrees F. Line a heavy large baking sheet with parchment paper.

Whisk the flour and baking powder in a medium bowl to blend. Using an electric mixer, beat the sugar, butter, lemon zest, and salt in a large bowl to blend. Beat in the eggs 1 at a time. Add the flour mixture and beat just until blended. Stir in the almonds and cranberries.

Form the dough into a 13-inch-long, 3-inch-wide log on the prepared baking sheet. Bake until light golden, about 30 minutes. Cool for 30 minutes.

Place the log on the cutting board. Using a sharp serrated knife, cut the log on a diagonal into 1/2- to 3/4-inch-thick slices. Arrange the biscotti cut side down on the baking sheet. Bake the biscotti until they are pale golden, about 20 minutes. Transfer the biscotti to a rack and cool completely.

The biscotti can be made ahead. Store them in an airtight container up to 4 days, or wrap them in foil and freeze in re-sealable plastic bags up to 3 weeks.

Here is another I tried that I like a tad more 🙂 enjoy and let me know what you think.

Basic Recipe:
1/2 cup unsalted butter
3/4 cup sugar
2 eggs
2 tablespoons Liqueur– Kahlua, Frangelico my favourite is Grand Marnier.
1/4 teaspoon vanilla
2 cups unbleached flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1 cup of unsalted nuts toasted for 8 minutes, cooled then chopped, I gave them a whirl in my food processor –I prefer almonds, but you can use any, pistachios or hazelnuts
4 oz of bittersweet chocolate OR I used…1/2 cup of dried cranberries OR any fruit you like
that has been soaked in 2 teaspoons of vodka

In a mixing bowl, cream butter and sugar until light and fluffy. Beat in eggs and liqueur and vanilla. Add the flour, baking powder and salt. Mix until well blended. Fold in nuts, fruit and/or chocolate.

Line your baking sheet with parchment paper. Create a loaf on the parchment paper.

Bake in a preheated 325 degree oven between 25 and 40 minutes. My oven took 25 min, The surface of the loaf should be lightly browned when you take it out. Let cool for a minimum of 10 minutes. If you have chocolate, cool longer.

Slice crossways to create individual biscotti. Stand the biscotti up on the bottom edge (as if they were still in the loaf) with some space between them. Then bake again at 325 degrees for 10 minutes. Let cool. If you like them drier or harder bake longer the second time.