Spiced Cranberry Nut Biscotti

🧂 Ingredients

• 2 cups all purpose flour
• ¾ cup granulated sugar
• 2 tsp baking powder
• 1 tsp ground mahleb

  (optional, sub ¼ tsp almond extract)
• ½ tsp ground coriander
• ½ tsp ground ginger
• ½ tsp salt
• ½ cup dried cranberries
• ½ tsp almonds
• ½ tsp pepita seeds
• 3 large eggs
• 1 tbsp vanilla extract

Instructions

• 1 Preheat your oven to 350℉. Line a half-sheet pan or large cookie sheet with
  parchment or a silicone baking mat. You can use butter or baking spray if you
  don't have those to keep your cookies from sticking during the first bake.
• 2 In a medium to large bowl, add your flour, sugar, salt, spices, and baking
  powder (sift the baking powder through a wire strainer to make sure there are no
  lumps). Mix with a whisk or spoon until the ingredients are well combined.
• 3 Add the dried cranberries, almonds, and pepitas to the rest of the dry
  ingredients and mix again.
• 4 Break the eggs into a small bowl or large glass measuring cup, and stir them
  with a fork or whisk along with the vanilla (and almond extract, if you're using
  it) and beat until the whites and yolks are combined. Add this to the dry
  ingredients and mix well.
• 5 Continue to fold and mix this together with a sturdy silicone spatula, a bowl
  scraper, or your hands, until it makes a stiff but sticky dough. It will be
  crumbly at first, then feel too wet. This is normal!
• 6 Divide the dough in half, and shape each half into a flat oblong rectangle on
  the baking pan. Each should be about 4-5" wide and 10-12" long, and from ½"-1"
  thick… the shape of your loaf will determine the length and thickness of your
  biscotti, but they will rise and spread a bit when they bake.
• 7 Bake the loaves for 15-20 minutes. They should be firm but not completely dry,
  and just starting to color.
• 8 Remove from the oven, and as soon as they are cool enough to handle, let cool on
  a wire rack for 20-30 minutes. If you are making a double batch or multiple
  kinds of biscotti, you can bake the second batch while the first is cooling.
• 9 Slice the cookies across the short length into ½"-1" thick biscotti. Thicker
  biscotti will take longer to bake but you can make them how you like them- just
  adjust the baking time as needed to dry them out completely.
• 10 Lay the slices flat on your cookie sheets and bake them again for another 10-15
  minutes or until they are dry and crunchy. They will get crunchier as they cool,
  but make sure they're completely dry. You can leave them in the oven with the
  door cracked to cool to make sure (just check to make sure they aren't still
  baking).
• 11 Store in an airtight container once they are fully cooled. If properly stored,
  these last for a month or more.

Nutrition Info