Cranberry and Almond Biscotti

Step 1/13

• baking sheet

Line a baking sheet with parchment and preheat oven to 350 F.

Step 2/13

• 10 tbsp salted butter
• 1¼ cups sugar

• hand mixer with beaters

In a large bowl, cream together butter and sugar.

Step 3/13

• 3 eggs

• hand mixer with beaters

Mix in eggs, one at a time, until well-combined.

Step 4/13

• 2 tsp vanilla extract

• hand mixer with beaters

Mix in vanilla extract until homogenous. Add additional vanilla to taste.

Step 5/13

• 3¼ cups flour
• 1 tbsp baking powder
• 1 pinch salt

• whisk

In a separate bowl, stir together dry ingredients: flour, baking powder, and salt.

Step 6/13

• wooden spoon

Incorporate dry ingredients into wet mixture, about a quarter cup at a time. Mix until homogenous with a wooden spoon.

Step 7/13

• ½ cup slivered almonds
• ¾ cup dried cranberry

• wooden spoon

Stir in cranberries and almonds to taste.

Step 8/13

With floured hands, transfer one half of the dough to baking sheet, coaxing into a large rectangle shape. This should not be taller than one inch, but length and width depend on preference of biscotti shape. Create identical shape with other half of dough beside it on the baking sheet, leaving one inch of space between both halves.

Step 9/13

Bake loaves until lightly golden brown and kitchen is fragrant, about 25-35 minutes.

Step 10/13

Allow loaves to cool completely before slicing, diagonally, into biscotti shapes.

Step 11/13

Bake biscotti for 10 minutes, placing flat on one side.

Step 12/13

Remove biscotti and flip onto other side; bake for 10 more minutes.

Step 13/13

Allow biscotti to cool completely before serving.

Enjoy your meal!