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Cranberry Almond Biscotti

By: Sharon Matten January 06, 2022
Cranberry Almond Biscotti are crunchy cookies bursting with cranberry flavors. These cinnamon and nutmeg spiced cookies taste like holiday time! They’re GF too!
Prep: 27358544m Cook: 20m Total: 27358524m
Rating
0 from 0 votes
Cousines: Gluten Free
Cooking Technique: Baking
Tags: Cookies
Servings: 18

Ingredients

  • 2 cups gluten free flour
  • 3/4 cup granulated sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 2 eggs
  • 2 egg whites
  • 1 tablespoon almond extract
  • 1 cup (5-ounces) sweetened dried cranberries 
  • 3/4 cup slivered almonds

Cranberry Almond Biscotti are crunchy cookies bursting with cranberry flavors. These cinnamon and nutmeg spiced cookies taste like holiday time! They're GF too!

Instructions

  1. Preheat oven to 325ºF.
  2. Line a baking sheet with parchment paper.  Set aside.
  3. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, cinnamon and nutmeg.
  4. In a measuring cup whisk the eggs and egg whites.  Using a sturdy spatula or wooden spoon, stir the eggs into the dry ingredients until a thick dough is formed.
  5. Stir/knead the cranberries and almonds into the dough.
  6. Form a long dough log on the prepared parchment lined baking sheet, around three to four-inches wide by around 14-inches long.
  7. Bake for 30 minutes.
  8. Using oven mitts, place the cookie log on a large heat resistant cutting board.
  9. Reduce the oven temperature to 300ºF. 
  10. Cut the log into 1/2-inch slices.  Return the slices to the parchment lined baking sheet.
  11. Bake the biscotti for an additional 20 minutes.
  12. Allow to cool completely and store in an airtight container.

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