How to Make Professional Baker's Classic Cranberry Almond Biscotti Recipe
Looking for a classic biscotti recipe that is crunchy yet tender? Follow this step-by-step guide from a professional baker. In this recipe, you'll start by mixing together sugar, vegetable oil, eggs, and a hint of lemon zest. Then, add raw almonds and dried cranberries for added texture and flavor. Sift in all-purpose flour, baking powder, salt, and a touch of ground nutmeg for a perfect balance. Shape the sticky dough into logs, bake until golden, and then slice into traditional biscotti shape. Bake again for a few more minutes, and voila! You'll have a batch of beautifully golden cranberry almond biscotti that are perfect for enjoying with your favorite cup of coffee. This recipe is sure to impress your friends and family!
Ingredients:
- 3/4 cup sugar
- 1/2 cup vegetable oil
- 2 whole eggs
- Lemon zest
- 3/4 teaspoon almond extract
- 3/4 cup raw almonds
- 1/2 cup dried cranberries
- 1 3/4 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground nutmeg
- Egg wash (1 egg + 2 tablespoons water)
Cooking steps:
- In a large bowl, mix together sugar, vegetable oil, eggs, and lemon zest.
- Stir in raw almonds and dried cranberries to coat them.
- Sift in all-purpose flour, baking powder, salt, and ground nutmeg. Stir until just combined.
- Flour your work surface and divide the sticky dough in half. Shape each half into a 12-inch log.
- Place the logs on a parchment-lined baking tray. Press down gently to flatten them.
- Brush the logs with egg wash for even browning.
- Bake at 325°F for about 35 minutes until golden.
- Let the logs cool for about half an hour until set. Slice them using a serrated knife.
- Arrange the biscotti upright on the baking tray and bake for an additional 20 minutes until golden brown.
- Let the biscotti cool completely before enjoying with your favorite hot beverage. Store in an airtight container for extended freshness.
