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cranberries and almond biscotti dipped in dark chocolate
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Italian cranberry and almond biscotti

These crunchy and flavorful almond cranberrie biscotti are perfect for dipping in coffee or tea.  
Prep Time15 minutes
Active Time1 hour
Course: Dessert
Cuisine: Italian
Keyword: biscotti, cookies, dessert, italian cookies
Author: Luca Frau

Materials

  • 226 g unsalted butter, room temperature
  • 300 g granulated sugar
  • 6 eggs, whole
  • 685 g all-purpose flour
  • 2 tsp baking powder
  • 1/4 tsp sea salt
  • 2 orange zest
  • 1 tsp almond extract
  • 1 tsp vanilla paste
  • 120 g whole toasted almond
  • 120 g dried cranberries
  • 12 oz melted dark chocolate for dipping

Instructions

  • Pour 226g of room temperature unsalted European butter(you can use regular butter as well, but European tastes better)into a mixer bowl. Add 300 g of granulated sugar and start beating ad medium speed using the paddle attachment.
  • Sift 680 g of all-purpose flour and 2 tsp of baking powder in another bowl and set aside.
  • Once the butter is nice and fluffy, add the eggs one by one, waiting until the previous is incorporated.
  • At this point, add the zest of 2 oranges,1 tsp of vanilla paste, and 1 tsp of almond extract.
  • Next, we add the sifted flour and baking powder little by little and with the mixer on low speed. We add also 1/4 tsp of sea salt.
  • At the end of this process, we should have a dough that is soft and malleable but not sticky. If your dough looks still wet, add a little bit of flour until reaching the right consistency.
  • After that, add the toasted almonds and dried cranberries and mix everything.
  • Remove the dough from the bowl, divide it in 2, cover with plastic wrap, and let rest in the fridge for 30 minutes.
  • After resting, place the dough on a lightly floured counter and form a 14" log with each piece.
  • Move the logs to a baking tray lined with parchment paper and sprinkle with turbinado sugar.
  • Bake at 350° in a pre-heated oven for 20 minutes or until the top is golden.
  • Let the biscotti cool, and then slice them diagonally using a serrated knife.
  • Put back the sliced biscotti on the baking tray and bake for another 30 minutes at 275° until nice and crispy.
  • Once they are cool, dip them in melted dark chocolate and sprinkle with chopped almonds.

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