Anyone who knows me knows how much I love tea time. Confession: Whether I’m at work or enjoying a slow Sunday at home, I love taking the time to brew a cup of tea. It’s a great way to be mindful on a daily basis, check in with myself and take a mini break from the day.
Over the years, tea time has evolved to include decadent hot chocolate and beautifully decorated lattes but one thing hasn’t changed: my focus on the snacks! Biscotti is often discounted as the perfect tea time snack because it is so incredibly crunchy but I think that’s the beauty of it. You dip it in your drink of choice and it immediately becomes melt-in-your-mouth soft.
Biscotti is an Italian treat whose root name in latin stands for ‘twice baked’. This is good to know if you’ve never made biscotti because you are quite literally baking the dough multiple times to get golden brown all the way around. Traditional biscotti doesn’t use any liquid in the recipe besides eggs but adding vegetable oil or butter has become common practice in the last few decades. It adds more depth of flavor and one can’t really argue with that.
I’m never one to say no to chocolate so I’ve gotten in the habit of dipping my biscotti in chocolate. This step is optional but I highly recommend it.
Almond Cranberry Biscotti
- 2 cups (260g) flour
- 1 cup (200g) granulated sugar
- 1 teaspoon baking powder
- ½ teaspoon salt
- 3 large eggs
- ¼ cup vegetable oil
- 1 teaspoon almond extract
- ½ cup sliced almonds
- ¼ cup dried cranberries
- ½ cup white chocolate pieces (optional)
- ¼ cup roughly chopped almond slices for topping (optional)
- Preheat oven to 350 degrees
- Combine flour, sugar, baking powder and salt into a large bowl
- Add eggs, almond extract and vegetable oil and gently mix to combine
- Knead the dough for 5-10 minutes or until it feels firm (you may need to add more flour at this step if the dough is too sticky)
- Add sliced almonds and dried cranberries
- Divide dough into two and roll each part into a log
- Flatten the logs to the desired height and width of your final biscotti, you will be slicing it once it is done baking
- Bake for 30 – 35 minutes, or until the top of the dough begins to brown
- Remove from oven and let cool
- Slice biscotti dough and place each slice on their side on the baking sheet
- Bake for 10-12 minutes
- Flip biscotti slices and bake for another 10-12 minutes
- Remove from oven and place on cooling rack
- Using a double boiler, melt white chocolate and place topping almond pieces on a plate
- Dip biscotti into chocolate, roll in almond pieces and return to cooling rack until chocolate firms up