Cranberry Almond Biscotti Recipe

All-purpose flour: The base of the biscotti, providing structure and texture.

Sugar: Adds sweetness to the biscotti.

Baking powder: Helps the biscotti rise and become light and airy.

Salt: Enhances the flavors of the other ingredients.

Eggs: Binds the ingredients together and adds richness.

Vanilla extract: Adds a warm, sweet flavor to the biscotti.

Dried cranberries: Provide a tart and chewy contrast to the crunchy biscotti.

Sliced almonds: Add a nutty flavor and extra crunch to the biscotti.

When shaping the dough into logs, wet your hands slightly to prevent sticking. This will help you form smooth, even logs that will bake more uniformly. Additionally, when slicing the baked logs into individual biscotti, use a sharp serrated knife to ensure clean cuts without crumbling.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds a nuttier flavor and more fiber, though it may make the biscotti denser.

• sugar - Substitute with honey: Honey provides a natural sweetness and adds moisture, but you may need to reduce other liquids slightly.

• baking powder - Substitute with baking soda and cream of tartar: Use ¼ teaspoon baking soda and ½ teaspoon cream of tartar to mimic the leavening effect of baking powder.

• salt - Substitute with sea salt: Sea salt can be used in the same quantity and may add a slightly different mineral taste.

• eggs - Substitute with flax eggs: Mix 1 tablespoon ground flaxseed with 2.5 tablespoon water per egg. This is a good vegan alternative but may alter the texture slightly.

• vanilla extract - Substitute with almond extract: Almond extract provides a different but complementary flavor profile that pairs well with the almonds in the recipe.

• dried cranberries - Substitute with dried cherries: Dried cherries offer a similar tartness and chewy texture, making them an excellent alternative.

• sliced almonds - Substitute with chopped walnuts: Walnuts provide a similar crunch and nutty flavor, though they are slightly more bitter.

• To keep your cranberry almond biscotti fresh and crunchy, store them in an airtight container at room temperature. They will stay delicious for up to two weeks.
• For longer storage, consider freezing. Place the biscotti in a single layer on a baking sheet and freeze until solid. This prevents them from sticking together.
• Once frozen, transfer the biscotti to a resealable plastic freezer bag or an airtight container. Label with the date for easy tracking.
• When ready to enjoy, thaw the biscotti at room temperature for about 30 minutes. For an extra crispy texture, reheat in a 300°F (150°C) oven for 5-10 minutes.
• If you prefer a softer biscotti, store them with a slice of apple or orange peel in the container. The moisture from the fruit will keep the biscotti tender.
• Avoid storing biscotti in the refrigerator, as the humidity can make them lose their crispness.
• For gifting, wrap the biscotti in decorative cellophane bags or place them in a festive tin. They make a delightful homemade present for any occasion.

• Preheat your oven to 300°F (150°C). Place the biscotti on a baking sheet and bake for 5-10 minutes, or until they are warmed through and slightly crisp. This method helps to restore the original crunchiness of the biscotti.

• If you prefer a quicker method, use a toaster oven. Set it to 300°F (150°C) and place the biscotti inside for about 5 minutes. Keep an eye on them to prevent over-browning.

• For a softer texture, wrap the biscotti in a damp paper towel and microwave on medium power for 10-15 seconds. This method will make the biscotti slightly chewy, which some might prefer.

• Alternatively, you can place the biscotti in a preheated skillet over medium-low heat. Toast each side for about 1-2 minutes until they are warmed through and slightly crispy.

• If you have an air fryer, set it to 300°F (150°C) and place the biscotti inside for 3-5 minutes. This method is quick and ensures even reheating without making the biscotti too hard.

• Oven: Used to bake the biscotti logs and then to crisp up the sliced biscotti.

• Baking sheet: Holds the biscotti logs and slices during baking.

• Parchment paper: Prevents the biscotti from sticking to the baking sheet.

• Large mixing bowl: Used to combine the dry ingredients.

• Medium mixing bowl: Used to beat the eggs and vanilla extract together.

• Spatula: Helps to fold in the dried cranberries and sliced almonds.

• Measuring cups: Ensures accurate measurement of flour, sugar, and other ingredients.

• Measuring spoons: Ensures accurate measurement of baking powder, salt, and vanilla extract.

• Wire rack: Allows the biscotti to cool completely and evenly.

• Knife: Used to slice the biscotti logs into ½ inch thick slices.

• Cutting board: Provides a surface to slice the biscotti logs.

• Electric mixer: Optional, but can be used to beat the eggs and vanilla extract more efficiently.

Pre-measure ingredients: Measure all ingredients ahead of time to streamline the baking process.

Use a stand mixer: A stand mixer can quickly combine dry ingredients and wet ingredients, saving you effort and time.

Chill the dough: If the dough is too sticky, chill it for 10 minutes to make it easier to handle and shape.

Slice with a serrated knife: Use a serrated knife to cut the biscotti logs smoothly and quickly.

Double the batch: Make a double batch and freeze half for future use, cutting down on prep time for your next craving.