I really love Biscotti just because I love coffee and they go so nice together! The other thing I like about Biscotti is that the recipe is really versatile and you can swap the nuts, dried fruit and other flavourings every time you make it as long as you have a nice base dough. Biscotti means double cooked, and so we first cook it as a kind of loaf at 160C and then cut slices and dry them out for a perfect crisp at a lower temperature.
Almond and Cranberry Biscotti
- 60 g unsalted butter at room temperature
- 100 g sugar
- 1/2 tsp salt
- 2 eggs
- 1 tsp baking powder
- 170 g flour + more for dusting
- 100 g almonds
- 80 g dried cranberries
Whisk together the soft butter at room temperature with the sugar and salt until smooth. Then do the same with the eggs and baking powder and finish by mixing the flour using a spatula.
Mix in the almonds and cranberries.
Rest the dough wrapped in cling film in the fridge for 40min-1hr.
Shape the dough into a rectangle on a floured surface. Put on baking paper and it goes into the oven at 160C for 30-40min or until lightly golden.
Let it cool down completely (otherwise it crumbles apart) and cut into wedges or slices. 1cm thick should be enough.
Put the slices back on baking paper and return to the oven, this time at 140C to dry out. This will take 30-40min depending on the thickness of your slices and the power of your oven. If you want the crumb to be white like mine and think your oven tends to be on the hotter side of things, try with 120C and a longer time. The idea is that when you touch the crumb it's nice and dry.
You can choose any nut for the recipe or remove them completely. Also, you can swap the dried cranberries for raisins, dried blueberries or not put any in. You can also flavour using citrus fruit zest.
I hope you like this recipe 🙂 Try it out with your coffee or tea and let me know how it goes 😉