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.
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.