How To Make Almond Biscotti
Dip delicious Italian Almond Biscotti cookies in a cup of warm coffee or afternoon tea. This yummy and diverse snack is perfect for breakfast or dessert!
Preheat oven to 350 degrees F. Line a pan with parchment paper.
With a mixer on medium, combine butter, sugar, baking powder and salt, until light and fluffy.
Add eggs and vanilla, mix well. Add in flour a little at a time until incorporated. Fold in almonds and cranberries.
Divide dough in half and form each half into a 10×2-inch rectangle. Place on a parchment-lined pan.
Bake for 25 minutes or until golden.
Remove from the oven and cool for 10 to 15 minutes. Slice on an angle into 1-inch slices and lay flat on the baking sheet.
Bake for an additional 10 to 15 minutes or until browned. Remove from the oven and cool completely on wire racks.
Serve and enjoy!
You can also drizzle with melted white chocolate once the almond biscotti have completely cooled.
- Calories: 134.18kcal
- Fat: 5.67g
- Saturated Fat: 2.35g
- Trans Fat: 0.13g
- Monounsaturated Fat: 2.20g
- Polyunsaturated Fat: 0.73g
- Carbohydrates: 18.38g
- Fiber: 0.96g
- Sugar: 7.37g
- Protein: 2.77g
- Cholesterol: 25.40mg
- Sodium: 66.58mg
- Calcium: 42.68mg
- Potassium: 51.90mg
- Iron: 0.43mg
- Vitamin A: 34.57µg
- Vitamin C: 0.39mg
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