As a lover of coffee, I’m also a huge fan of treats that perfectly complement a good cup of joe – and a biscotti is one of them. I like to think of them as a cross between a cookie and bread, but twice baked. These almond biscotti are tart from lemon zest and sweet with bursts of dried cranberries, which is the perfect pick-me-up for a Monday morning.
To start, preheat the oven to 350 degrees and line a large sheet tray with parchment paper. (I used wax paper because it’s what I had on hand – such a rebel thing to do, right?) In a medium bowl, mix 2 cups of flour with 1 1/2 teaspoons of baking powder, and then set aside.
In a large bowl, beat 3/4 cup of sugar with 1 stick of unsalted, room temperature butter, 1 teaspoon of lemon zest and 1/4 teaspoon of salt. Once combined, beat in two eggs one at a time. Finally, add the flour mixture in batches to the wet ingredients. The batter will become very thick and sticky. Use a spoonula to fully incorporate any residual flour on the side of the bowl.
Stir in 2/3 cup of dried cranberries (or any other fruit you like) and 3/4 cup of almonds (or any other nut you prefer).
Form the batter into roughly a 13 inch long by 3 inch wide loaf in the center of the sheet tray, and place into the oven for 40 minutes.
Remove the biscotti loaf from the oven and allow it to cool for 30 minutes. It will be lightly golden in color.
After the biscotti loaf has cooled, use a serrated knife to cut one-inch diagonal slices.
Don’t forget to snack on the crumbs! After all, a good baker taste tests everything they feed to their adoring fans and hungry patrons.
Arrange the biscotti cut side down and place in the oven for another 20 minutes.
When the buzzer chimes, your biscotti is done! Let them cool and then they’re ready to be enjoyed alongside a delicious cup of coffee, tea, or even on their own.
*Baking Pro Tip: For added sweetness, dip half of the biscotti into melted chocolate of your choice.
This recipe is based off of Giada’s Holiday Biscotti.
- 2 cups flour
- 1 1/2 teaspoons baking powder
- 3/4 cup sugar
- 1 stick unsalted, room temperature butter
- 1 teaspoon grated lemon zest
- 1/4 teaspoon salt
- 2 eggs
- 3/4 cup almond slivers
- 2/3 cup dried cranberries