Description

An American-style biscotti that’s slightly sweet, soft & chewy. Full of crunchy almonds & tart cranberries, then dipped in chocolate for a little extra decadence. A perfect pairing with your hot coffee!

Ingredients

Scale

84 gm (6 tablespoons) unsalted butter, softened*
131 gm (2/3 cups) granulated sugar
1/2 teaspoon kosher salt
1 1/2 teaspoons baking powder
2 teaspoons vanilla extract
1/2 teaspoon almond extract
2 large eggs
250 gm (2 cups, spoon & leveled) all-purpose flour
120 gm (3/4 cup) dried cranberries
84 gm (3/4 cup) almonds, roughly chopped
7 oz semisweet chocolate, chopped

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Instructions

Preheat the oven to 350°F and line a large baking sheet with parchment paper.
In the bowl of a stand mixer fitted with the paddle attachment, beat butter and sugar together until creamy. Add in kosher salt, baking powder, vanilla extract, and almond extract and mix until combined. Mix in eggs, one at a time.
Add flour to the bowl & mix on low speed until just combined. Scrape down sides and bottom of the bowl to ensure all of the flour is incorporated. Fold in dried cranberries and chopped almonds by hand. The dough will be sticky.
Turn dough out onto prepared baking sheet. Divide dough in half and shape into two 9 1/2″ x 2″ logs (TIP: lightly flour your hands to make working with sticky dough a bit easier). Smooth out the tops and sides of each log using an offset spatula dipped in water. Bake for 25 minutes.
Remove from the oven. Using a spray bottle filled with water, lightly spritz the tops & sides of the logs (this will make slicing the logs a bit easier). Allow to sit for 5-10 minutes. Reduce oven temperature to 325°F.
Using a sharp chef’s knife, slice logs into 3/4″ slices. Arrange sliced biscotti standing on edge on the parchment-lined baking sheet. Return to the oven & bake again for 22-25 minutes, until biscotti are lightly golden & dry. The biscotti will be a little soft in the center, but will continue to harden as they cool. Remove to a wire rack to cool completely before dipping in chocolate.
Once biscotti have completely cooled, prepare your chocolate for dipping. Place chopped chocolate in a heatproof bowl set over simmering water (ensure that the water does not touch the bottom of the bowl). Stir constantly until chocolate is melted & smooth. Remove from heat. Dip ends of the biscotti in the melted chocolate & set on wax or parchment paper to set, about 30-45 minutes.

Notes

*Softened butter: The right consistency for softened butter is soft, but still firm. When you press your finger into the butter, it should leave an indentation, but shouldn’t be shiny or greasy. If you really want to get technical, use an instant read thermometer: your butter should be between 65-67°F.

Storage: Store in an airtight container at room temperature for up to several weeks.