Cranberry Almond Biscotti

A classic companion of coffee and tea on a pleasant evening, Cranberry Almond Biscotti are a favorite all across the year. Rich in almond with the sweet tinge of cranberries, these cookies are extremely simple to make and require minimum effort.

Store them up and pair them with your tea or coffee to give your snack time some Italian treat. You can also add white chocolate chips to give a yummy addition to your biscotti.

Health Benefits

One Cranberry Almond Cookie consists of 111 calories, 3.5 gm fat, 2 gm protein, and 18 gm carbohydrates. Considering they are just a snack, they can provide sufficient energy and can be really healthy to eat since they are rich in cranberries and almonds.

Almonds consist of numerous healthy fats, fibers, protein, magnesium and vitamin E. They help in lowering the blood sugar levels. Eating Cranberry Almond Cookie is perfect for between the meals because the almonds in them reduce hunger and also promote weight loss.

Cranberries in the biscotti serve in providing the body defense against urinary tract infections too!

Ingredients

all-purpose flour: 2 1/4 cups

cup of white sugar: 1

teaspoon of baking powder: 1

teaspoon of baking soda: 1/2

egg whites: 2

full eggs: 2

tablespoon of vanilla extract: 1

cup of sliced almonds: 3/4

cup of sweetened dried cranberries: 1

How To Make Cranberry Almond Biscotti

1. Set your oven on 325 degrees F or 170 degrees C to preheat.
2. In a large mixing bowl, combine all the dry ingredients: all purpose flour, white sugar, baking powder and baking soda.
3. Add egg whites and eggs in a separate mixing bowl. Pour in vanilla extract and whisk together until they are uniformly mixed.
4. Add the egg mixture to the dry mixture and mix.
5. Use an electric mixture and start blending until you have reached a moist concoction.
6. Add dried cranberries and almond slices. Mix thoroughly again.
7. On a floured surface, divide the batter into two halves and put each half into a log that is approximately 14 inches long and 1 1/2 inch thick.
8. Place the log on the cookie sheet and bake for 30 minutes until your cookies have reached a firm shape.
9. Cool on a wire rack for about 10 minutes.
10. Cut the biscotti diagonally into 1/2 inch slices.
11. Decrease the temperature of the oven to 300 degrees F (150 degrees C).
12. Place the sliced biscotti upright on a cookie sheet with at least an inch’s space between them. Bake for 20 more minutes.
13. Let them cook and store in a loosely covered jar.

Trivia

• “Biscotti” (singular: Biscotto) is an Italian word that means “twice cooked” in English.

Almond cookies are also known as “cantuccini” in Italian and originated from the city of Prato.