Cranberry Almond Biscotti
Ingredients
The dough
-
2
cups
all-purpose flour
-
1
tsp
baking powder
-
¼
tsp
salt
-
1
cup
granulated sugar
-
4
Tbsp
butter
-
2
large
eggs
-
½
tsp
vanilla extract
-
¼
tsp
almond extract
-
½
cup
sliced almonds
-
1
small
lemon, zested
-
½
tsp
cinnamon
-
¼
tsp
nutmeg
Optional ingredients
Instructions
- Preheat the oven to 350 degrees.
- In a large bowl, mix the flour, salt, and baking powder thoroughly.
- In another bowl, whisk together the eggs, sugar, butter, vanilla extract, almond extract, cinnamon, nutmeg, and lemon zest until creamy.
- Combine the wet mixture with the dry ingredients until you have a wet dough similar to cookie batter.
- Fold in the sliced almonds and dried cranberries if using.
- On a parchment-lined baking sheet, shape the dough into two logs about 2 inches wide and 12 inches long, spacing them apart.
- Bake the logs for 35 minutes.
- Remove the logs and slice them diagonally into 1-inch thick pieces.
- Place the slices back on the baking sheet and bake for an additional 5-7 minutes on each side until crisp.
- Allow the biscotti to cool before serving.
Nutrition Facts (estimated)
Servings
30
Calories
90.76
Total fat
2.77g
Total carbohydrates
15.29g
Total protein
1.63g
Sodium
48.65mg
Cholesterol
0mg
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