Almond Biscotti with Cranberries

8 servings

60 minutes

Almond biscotti with cranberries is a refined treat from sunny Italy, where these crunchy cookies are valued for their lightness and rich flavor. Their history traces back to the Tuscan tradition of baking twice-baked cookies, perfect for long storage. Almond flakes give them a pleasant nutty texture, while dried cranberries add a sweet-tart note, creating a sophisticated balance of flavors. These biscotti pair perfectly with a cup of strong espresso or a glass of dessert wine, revealing the full spectrum of tastes. Thanks to double baking, they become especially crispy, and their delicate vanilla aroma fills the home with coziness. They can be served as a morning dessert or an elegant addition to dinner, providing true enjoyment in every bite.

Energy value per serving

• Calories: 409.3
• Proteins: 11.9g
• Fats: 16.1g
• Carbohydrates: 54.4g

Ingredients

• Wheat flour: 350 g
• Fine white sugar: 110 g
• Almond flakes: 180 g
• Chicken egg: 3 pc
• Dried cranberries: 50 g
• Baking powder: 1 tsp
• Vanilla: 10 g

Cooking steps

1. Spread almond flakes on a baking sheet and place in a preheated oven at 180 degrees for 10-15 minutes (until brown).

   Required ingredients:

   • Almond flakes: 180 g

2. Sift the flour with the baking powder, mix it with sugar and vanilla (if adding extract or vanilla seeds, you can mix it with the egg instead of the flour).

   Required ingredients:

   • Wheat flour: 350 g
   • Baking powder: 1 teaspoon
   • Fine white sugar: 110 g
   • Vanilla: 10 g

3. Beat the eggs (set aside a tablespoon of the egg mixture for greasing) and gradually add to the flour, mixing well with a spatula or hands.

   Required ingredients:

   • Chicken egg: 3 pieces

4. Next, add the cooled almond flakes and dried cranberries. Mix everything and divide into three equal parts.

   Required ingredients:

   • Almond flakes: 180 g
   • Dried cranberries: 50 g

5. With wet hands, shape three sausages, place them on a baking sheet lined with parchment paper and greased with oil, 7-10 cm apart, slightly flatten, and brush with egg.

   Required ingredients:

   • Chicken egg: 3 pieces

6. Bake at 180 degrees for 20-30 minutes until the tops of the sausages are golden.

7. Remove from the oven and let cool for 10 minutes.

8. Slice the sausages diagonally with a sharp knife, place the croutons back on the baking sheet, and return to the oven for 15 minutes.

9. Remove the croutons, flip them to the other side, and bake for another 7-10 minutes.