Almond Biscotti with Cranberries
Baking and Desserts | Italian cuisine
⏳ Time
1 hour
🥕 Ingredients
7
🍽️ Servings
8
Description
In the classic version, biscotti are very hard cookies with various additions. This version is softer, especially if you use quail eggs instead of chicken eggs (1 chicken egg = 8 quail eggs) and Italian Tipo 00 flour. Almond flakes also give a pleasant lightness to the finished cookies. If desired, vanilla can be replaced with orange blossom water, and cranberries can be substituted with candied orange peel. They are especially delicious when enjoyed with coffee, dessert wine, or milk.
Ingredients
- Wheat Flour - 12.3 oz
- Granulated sugar - 3.9 oz
- Chopped almonds - 6.3 oz
- Chocolate eggs - 3 pieces
- Dried cranberries with sugar - 1.8 oz
- Baking Powder - 1 teaspoon
- Vanilla salt - 0.4 oz
Step by Step guide
Step 1
Spread the almond flakes on a baking sheet and place in a preheated oven at 356°F for 10–15 minutes (until browned).
Step 2
Sift the flour with the baking powder, mix with the sugar and vanilla (if adding vanilla extract or seeds, it can be mixed with the eggs instead of the flour).
Step 3
Beat the eggs (set aside a tablespoon of the egg mixture for brushing) and gradually add to the flour, mixing well with a spatula or your hands.
Step 4
Next, add the cooled almond flakes and dried cranberries. Mix everything together and divide into three equal parts.
Step 5
With damp hands, shape three logs, place them on a baking sheet lined with parchment paper and greased with oil, spaced 7–10 cm apart, slightly flatten them, and brush with egg.
Step 6
Bake at 356°F for 20–30 minutes, until the tops of the logs are golden brown.
Step 7
Remove from the oven and let cool for 10 minutes.
Step 8
Using a sharp knife, slice the logs diagonally, place the biscotti back on the baking sheet, and return to the oven for 15 minutes.
Step 9
Remove, flip the biscotti to the other side, and bake for another 7–10 minutes.
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