Almond & Cranberry Biscotti

As sophisticated as they look and sound, these babies are surprisingly not difficult to make. At all. When you realise how easy this is to make, trust me you’ll never buy biscottis again I honestly think home-made ones are tastier anyway! Biscotti just means to bake twice!

Almond & Cranberry Biscotti

Almond and Cranberry Biscotti
1 cup blanched whole almonds
1/2 cup dried cranberries
1 teaspoon baking powder
1/4 teaspoon salt
2 cups all purpose flour
3/4 cup sugar
3 eggs
1 teaspoon vanilla extract

Fragrant Vanilla Pods

Things to note. I used vanilla pods instead of vanilla extract. Why? Because one, I’m don’t like vanilla extract at all! Vanilla pods are nicer And two, they make biscotti look very pretty!

And i didn’t use blanched almonds like many recipes call for. I prefer to use almonds with their skin. Gives the biscotti colour and looks prettier after its sliced up

Dry ingredients, are you ready?!

First up, we mix the dry ingredients together. Then add in your eggs. And there you have it. Your dough! How much simpler can this get?! Omg.

Sticky sticky dough

Dough is quite sticky. So be sure to flour your workplace and hands well! I did flour it quite often. Next just work the almonds and cranberries in!

Ready to be popped into the oven

Roll it into a log and transfer it onto your baking tray lined with your parchment paper. Bake for 35 mins at 150C. Remove and cool.

That is A LOT of biscotti if you realise

Now slice the biscotti with a serrated knife! I love the texture here. Makes it so easy to slice them thin. I like my biscotti thin.

This is a lot of biscotti by the way. Unless you’re having a party or something, you may save the rest of the unsliced biscotti in the fridge, wrapped with plastic wrap.

I think the skin on the almonds give the biscotti a really yummy colour!

Transfer the sliced biscotti onto the baking tray and bake for another 10 mins or until crispy!

Trust me these won't last long Awesome with some coffee!

Enjoy