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Homemade Italian Biscotti

Homemade Italian Biscotti

These Almond Cranberry Biscotti are a classic take on the traditional Italian twice-baked cookie known for its delightful crunch and long shelf life.
Prep Time 10 mins
Cook Time 25 mins
10 mins
Total Time 45 mins
Course Dessert
Cuisine Italian
Servings 8

Ingredients
  

  • 2 large eggs (room temperature)
  • ½ cup sugar
  • 1 tsp vanilla extract
  • Zest of 1 lemon
  • Pinch of salt
  • 1 tsp baking powder
  • 5 tbsp unsalted butter, melted and cooled
  • 2 cups all-purpose flour
  • ½ cup whole almonds (lightly toasted if desired)
  • ½ cup dried cranberries

Instructions
 

  • Preheat oven to 170°C (340°F). Line a baking sheet with parchment paper.
  • Whisk eggs and sugar in a large bowl until light and fluffy. Add vanilla extract, lemon zest (if using), and salt. Mix well.
  • Add melted butter to the egg mixture and stir until smooth.
  • In a separate bowl, combine flour and baking powder. Gradually mix into the wet ingredients until a soft dough forms.
  • Fold in almonds and cranberries, distributing them evenly.
  • Divide the dough in half and shape each half into a log about 25–30 cm (10–12 inches) long and about 4–5 cm (2 inches) wide. Place them on the baking sheet, leaving space between.
  • Bake for 25–30 minutes, or until golden and slightly firm to the touch. Remove and let cool for 10 minutes.
  • Using a sharp knife, slice the logs diagonally into cookies about 1–1.5 cm (½ inch) thick
  • Place the slices cut side down on the baking sheet. Bake again at 160°C (320°F) for 10 minutes per side, until dry and crisp.
Keyword Homemade Italian Biscotti