Description
This Perfect Cranberry Biscotti recipe offers a delightful blend of crunchy texture and sweet-tart flavor, enhanced with dried cranberries and optional nuts. Twice-baked to achieve the signature crispiness, these biscotti are perfect for dipping in coffee or tea and make an elegant treat for holidays or everyday enjoyment.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
Add-ins
- 3/4 cup dried cranberries
- 1/2 cup chopped nuts (optional, such as almonds or pistachios)
Instructions
- Preheat oven. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking.
- Cream butter and sugar. In a large bowl, beat the softened butter and granulated sugar together until the mixture is light and fluffy, ensuring a creamy texture that will help the biscotti rise slightly.
- Add eggs and vanilla. Beat in the eggs one at a time to the butter-sugar mixture, then mix in the vanilla extract until fully combined.
- Mix dry ingredients. In a separate bowl, whisk together the all-purpose flour, baking powder, and salt to evenly distribute the leavening agents and salt.
- Combine wet and dry. Gradually add the dry ingredients into the wet mixture, mixing until just combined to avoid overworking the dough, which can affect texture.
- Fold in cranberries and nuts. Gently fold in the dried cranberries and chopped nuts if using, evenly distributing them throughout the dough.
- Shape dough logs. Divide the dough in half and shape each portion into a log roughly 10 inches long and 2 inches wide on the prepared baking sheet.
- First bake. Bake the logs in the preheated oven for 25 to 30 minutes, or until they turn golden and firm to the touch. Remove and allow them to cool for 10 minutes.
- Slice logs. Using a serrated knife, slice the logs diagonally into 1/2 to 3/4 inch thick pieces to create the classic biscotti shape.
- Second bake. Lay the slices cut side down on the baking sheet and bake them again for 10 to 12 minutes per side, flipping once, until they are crisp and dry.
- Cool and serve. Let the biscotti cool completely on a wire rack before serving or storing in an airtight container to maintain their crispiness.
Notes
- For a nut-free version, omit the nuts entirely.
- Store biscotti in an airtight container at room temperature for up to two weeks.
- These biscotti freeze well – bake as directed, cool completely, then freeze in a sealed container for up to three months.
- Try dipping biscotti in melted chocolate or pairing with your favorite coffee or tea for an enhanced experience.
