ITALY
Cranberry Almond Biscotti
Twice baked, crunchy and made for dunking in coffee.
The story
Some of the best food traditions are also the simplest.
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Biscotti have been part of Italian baking for centuries. Their name means twice baked, a simple technique that gives them their wonderful crunch and allows them to keep for weeks.
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In the Tuscan town of Prato, almond biscotti became something of a local treasure. A baker named Antonio Mattei made them famous in the 1800s, and his bakery still makes them today.
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What I love most is the tradition of serving biscotti at the end of a meal with a little glass of Vin Santo, Tuscany's sweet dessert wine. You dip the biscuit, let it soften just a touch, and enjoy it while the conversation carries on.
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It's such a lovely reminder that food doesn't have to be elaborate to be special. Sometimes, all it takes is a little something sweet and a reason to stay at the table a bit longer.
Ingredients
​Biscotti:
Sugar 150 grams
Oil 1/2 cup
Large eggs 2
Lemon zest 2 teaspoons, finely grated
Almond extract 3/4 teaspoon
Raw almonds 120 grams
Dried cranberries 65 grams
Flour 265 grams
Baking powder 2 teaspoons
Salt 1/2 teaspoon
Ground nutmeg 1/2 teaspoon
Techniques and tips
- Oil keeps the cookie crunchy yet easy to bite through and sturdy enough to dunk in your coffee without falling apart.
- Stir the almonds and cranberries into the wet mixture before adding the flour. They get coated and the cranberries plump up, which keeps them from burning in the second bake.
- Use raw almonds. They toast during the second bake.
- Slice the logs while they are still warm to the touch with a serrated knife, straight through like a loaf of bread.
Method
01
Preheat the oven to 325 degrees Fahrenheit and line a baking tray with parchment paper.
02
In a large bowl whisk the sugar, oil, eggs, lemon zest and almond extract together by hand.
03
Stir in the raw almonds and dried cranberries until they are coated.
04
Sift the flour, baking powder, salt and nutmeg over the mixture and stir until just combined. The dough will be sticky.
05
Flour your hands and work surface lightly. Divide the dough in half and roll each half into a log about 12 inches long.
06
Place the logs on the tray and pat each one evenly flat. This lets it spread into the classic biscotti shape.
07
First bake: bake for about 35 minutes, until golden brown. A little under or over is fine because they bake again.
08
Cool for about 30 minutes, until you can hold the tray and it is still warm.
09
Cut the logs 1/2 inch thick with a serrated knife, slicing straight through like a loaf of bread.
10
Place the slices back on the tray standing upright with a little space between them. You may need a second tray.
11
Second bake: bake at 325 degrees for about 20 minutes, until lightly browned. Keep an eye on them for an even golden color.
12
Remove the biscotti from the tray and cool completely. Kept in a cookie jar they last for weeks.