Italian Cranberry Almond Biscotti
Italian Cranberry Almond Biscotti, a delicious crunchy Italian Cookie, filled with dried cranberries, Almonds and White Chocolate Chips.
Prep Time15 mins
Cook Time45 mins
Total Time1 hr
Servings: 36 cookies
- 1/4 cup light olive oil or butter (melted & cooled)*
- 3/4 cup sugar
- 1 teaspoon vanilla extract
- 2 eggs
- 1 3/4 cups flour (all purpose)
- 1 pinch salt**
- 1 teaspoon baking powder
- 1/2 cup dried cranberries
- 1 cup slivered almonds
- 1/4 cup mini white chocolate chips
**If you use olive oil or unsalted butter increase salt to 1/4 teaspoon. Butter is melted and cooled.
Pre-heat oven to 300° (150C). Line a large cookie sheet with parchment paper.
In a large bowl, mix together oil( or butter) and sugar until well combined. Add vanilla, then add the eggs and beat to combine.
In smaller bowl, whisk together the flour, salt, and baking powder Stir gradually into egg mixture. Fold in the cranberries, nuts and chips. Dough will be heavy and sticky. Cover the bowl in plastic wrap and chill in the fridge for approximately 20 - 30 minutes.
Move the dough to a lightly floured flat surface and shape into 3 or 4 logs (6 x 2 inches approximately). Place the logs on the prepared cookie sheet. Bake for approximately 35 minutes, or until logs are light brown.
Remove the logs from the oven, and set aside to cool for approximately 10-15 minutes. Reduce the oven heat to 275°F (130C).
Cut the logs on the diagonal into 1/2- 3/4 inch slices. Lay slices cut side up back on the prepared cookie sheet and bake for approximately 8-10 minutes. Move the biscotti to a wire rack to cool and dry completely before serving. Enjoy!
Cookies can be dipped or drizzled with melted white chocolate if desired.
Calories: 83kcal | Carbohydrates: 12g | Protein: 2g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 13mg | Sodium: 17mg | Potassium: 46mg | Fiber: 1g | Sugar: 6g | Vitamin A: 53IU | Calcium: 18mg | Iron: 1mg