Apr 13, 2021

Almond Cranberry Biscotti

A delicious and perfectly crunchy almond cranberry biscotti recipe that makes a wonderful treat.

Biscotti is a crispy and crunchy snack great for dipping in coffee or tea when it's time to take a break. Often seen in high end coffee shops, this is an easy recipe to make at home.

This recipe is quite versatile. Any combination of dried fruits and nuts will work well. For this version I’ve chosen almonds and cranberries, but experiment with different combinations to find your favourite.

Biscotti can last for several weeks in an air-tight container, and make great gifts for any ocassion.

Ingredients

(Makes 30 servings | Serving size = 1 biscotti)

1/4 cup extra virgin olive oil
3/4 cup Monkfruit sweetener (or granulated sugar)
2 eggs
1, 3/4 cups all-purpose flour
1/2 teaspoon pure vanilla or almond extract
1/2 tsp salt
1 teaspoon baking powder
1/2 cup dried cranberries
1 cup almonds

Directions

Preheat oven to 300°F / 150°C and line a sheet pan with parchment paper or a silicone mat then set aside.

In a large bowl, mix together the extra virgin olive oil, eggs and vanilla. Incorporate the sweetener, flour, salt and baking powder to form a very sticky dough.

Sprinkle in cranberries and almonds mixing until the sticky dough covers all the fruit and nuts.

Wet hands with water and shape the dough into a long flat log approximately 3-inches x 10-inches long, or 2 smaller logs 2-inches x 8-inches long. Since the dough is very sticky, use your wet hands to flatten and elongate the dough on the sheet pan.

Bake for 35 minutes. The log will have puffed up and expanded, but still look pale. Take the sheet pan out of the oven and allow it to rest for 5 minutes.

Transfer the log onto a cutting board. Using a sharp chef's knife, cut 1/2-inch slices across the length of the log. This will work out to approximately 30 slices depending on the length of your log.

Return the slices to the cookie sheet, cut side down. Reduce the temperature of the oven to 275°F / 135°C and continue baking for an additional 10 minutes.

Remove the sheet pan from the oven and let the biscotti dry on a wire rack for an hour before transferring to an airtight container.

Nutritional Information Per Serving: