Almond-Cranberry Biscotti

Almond-Cranberry Biscotti Recipe: A Delicious Italian Treat

Region / culture: Italy | Preparation time: 20 minutes | Cooking time: 1 hour and 5 minutes | Servings: 24 biscotti

Introduction

Almond-Cranberry Biscotti are a delightful twist on the traditional Italian biscotti. These twice-baked cookies are known for their crunchy texture and are perfect for dipping into your morning coffee or tea. This recipe combines the nutty flavor of almonds with the tartness of dried cranberries, creating a delicious balance that's not too sweet and wonderfully satisfying. Whether you're a seasoned baker or new to the kitchen, this recipe is straightforward and promises to deliver delightful results that everyone can enjoy.

History

Biscotti, meaning "twice-cooked" in Italian, have a history that dates back to Roman times. Originally, they were baked this way to dry them out completely, making them ideal for long journeys and storage. However, the modern version of biscotti, with added ingredients such as nuts, fruits, and flavors, became popular in the Tuscany region of Italy. They were often paired with Vin Santo, a sweet dessert wine. The almond-cranberry variation is a more contemporary take, introducing flavors that cater to modern palates while maintaining the traditional biscotti baking method.

Ingredients

3.75 cups flour
2.5 cups sugar
4 eggs (room temperature)
1 tsp baking powder
1 pinch salt
1 tsp vanilla
1.67 cups raw almonds, toasted and roughly chopped
1 cup dried cranberries or dried cherries

How to prepare

Pour flour into a large mixing bowl.
Make a well in the center and place sugar, 3 eggs, all yolks, baking powder, salt, and vanilla into the well.
Work the flour into the ingredients in the well until smooth.
Knead in almonds and cranberries thoroughly for about 5 minutes.
Grease and flour 2 baking sheets that are at least 15 inches long.
Divide the dough in half.
Roll each piece of dough on a floured surface into 2.5 inches wide logs and place them 2 inches apart on the prepared baking sheets.
Beat the remaining egg white and brush it over the tops of the logs.
Heat the oven to 350°F (177°C).
Bake for 50 minutes.
Remove from the oven.
Reduce the temperature to 325°F (163°C).
Cut the logs diagonally into 0.5 inch slices and lay them, cut side up, on the sheets.
Return to the oven for another 15 minutes.
Cool on racks.

Variations

This recipe is quite versatile. For a different flavor profile, try substituting the almonds with pistachios or hazelnuts, and the cranberries with dried apricots or figs. Adding a zest of orange or lemon can also introduce a refreshing citrus note to the biscotti.

Cooking Tips & Tricks

Achieving the perfect biscotti texture requires a few key techniques. First, ensure your dough is not too wet; it should be sticky but manageable. If it's too sticky, add a little more flour. When slicing your biscotti logs after the first bake, use a serrated knife with a gentle sawing motion to avoid crumbling. For an even bake during the second baking, flip the slices halfway through. Lastly, allowing the biscotti to cool completely on a rack will ensure they achieve their signature crispness.

Serving Suggestions

Almond-Cranberry Biscotti can be enjoyed on their own or paired with a hot beverage. They are traditionally dipped in Vin Santo or coffee to soften them slightly and enhance their flavors. For a festive twist, serve them alongside a hot cocoa bar during the holidays.

Cooking Techniques

The key technique in this recipe is the twice-baking process. The first bake sets the dough, while the second bake dries out the biscotti, achieving their characteristic crunch. Paying close attention to baking times and temperatures is crucial for perfect results.

Ingredient Substitutions

For those looking to make this recipe gluten-free, substitute the regular flour with a gluten-free flour blend. If you're avoiding nuts, seeds like pumpkin or sunflower can be used as a crunchy alternative to almonds.

Make Ahead Tips

Biscotti are an excellent make-ahead treat. They can be stored in an airtight container at room temperature for up to two weeks, making them perfect for gifting or having on hand for unexpected guests.

Presentation Ideas

For a beautiful presentation, drizzle the cooled biscotti with melted dark chocolate or white chocolate and let set. This not only adds an extra layer of flavor but also makes them visually appealing, ideal for special occasions or as a homemade gift.

Pairing Recommendations

Aside from the traditional pairing with coffee or wine, Almond-Cranberry Biscotti also pair wonderfully with a creamy dessert wine or a spiced chai latte. The contrasting textures and flavors make for a delightful culinary experience.

Storage and Reheating Instructions

Store the biscotti in an airtight container at room temperature to maintain their crispness. There's no need to reheat them, but if you prefer them slightly warm, a quick 10-second stint in the microwave should do the trick.

Nutrition Information

Calories per serving

Each serving of Almond-Cranberry Biscotti contains approximately 200 calories. This makes them a relatively light option for a snack or dessert, especially when compared to other baked goods.

Carbohydrates

Each serving of Almond-Cranberry Biscotti contains approximately 28 grams of carbohydrates. The primary source of these carbohydrates is the flour and sugar used in the recipe. While biscotti are not a low-carb food, they can be enjoyed in moderation as part of a balanced diet.

Fats

The fats in this recipe come mainly from the almonds and the eggs. Each serving contains about 7 grams of fat, with a mix of monounsaturated, polyunsaturated, and a small amount of saturated fat. Almonds are a great source of healthy fats, which are beneficial for heart health.

Proteins

Each serving of Almond-Cranberry Biscotti provides approximately 5 grams of protein. The protein sources in this recipe are primarily the almonds and eggs. Almonds are particularly high in protein, which is essential for muscle repair and growth.

Vitamins and minerals

Almond-Cranberry Biscotti are a good source of several vitamins and minerals, including vitamin E from the almonds, which acts as an antioxidant. They also contain calcium and iron from the flour and eggs, contributing to bone health and oxygen transport in the body, respectively.

Alergens

This recipe contains common allergens: wheat (gluten), eggs, and tree nuts (almonds). Those with allergies or sensitivities to these ingredients should avoid this recipe or find suitable substitutions.

Summary

Almond-Cranberry Biscotti are a delicious treat that, when enjoyed in moderation, can fit into a balanced diet. They provide a good balance of carbohydrates, proteins, and healthy fats, along with essential vitamins and minerals. However, those with specific dietary needs or allergies should take caution.

Summary

Almond-Cranberry Biscotti are a delightful and versatile treat that combines the nutty crunch of almonds with the tart sweetness of cranberries. This recipe is not only delicious but also provides a good balance of nutrients. Whether you're a seasoned baker or new to the kitchen, these biscotti are sure to impress with their perfect texture and flavor.

How did I get this recipe?

The moment I found this recipe is one that will always be cherished. It was a cool autumn day, the leaves were falling, and the smell of cinnamon and nutmeg filled the air. I was at a quaint little bakery in the heart of Italy, where the owner, a sweet old nonna, was busy baking up a storm in her kitchen.

I had always loved biscotti, the crunchy Italian cookies perfect for dipping in a hot cup of coffee or tea. And this nonna's biscotti were the best I had ever tasted. I couldn't resist asking her for the recipe, and to my surprise, she agreed to share it with me.

As we sat at her kitchen table, she began to tell me the story of how she learned to make these delicious almond-cranberry biscotti. She explained that the recipe had been passed down through generations in her family, and that she had learned it from her own grandmother when she was just a little girl.

Her grandmother had taught her the importance of using quality ingredients, of measuring with care, and of mixing the dough just so. She had learned to knead the dough until it was smooth and elastic, and to shape it into long, narrow logs before baking them to perfection.

The nonna's eyes sparkled with pride as she shared her family's recipe with me, and I could see the love and dedication that had gone into perfecting it over the years. I knew that I had stumbled upon something truly special, a recipe that would become a cherished part of my own cooking repertoire.

When I returned home from Italy, I wasted no time in trying out the nonna's recipe for almond-cranberry biscotti. I gathered all the ingredients, including fresh almonds, plump cranberries, and fragrant orange zest, and set to work in my own kitchen.

As I mixed and kneaded the dough, I could almost hear the nonna's gentle voice guiding me through each step. I shaped the dough into long, narrow logs, just as she had shown me, and placed them in the oven to bake.

The scent of almonds and cranberries filled my kitchen as the biscotti baked to a glorious golden brown. I couldn't resist breaking off a piece and tasting it right away, and I was transported back to the cozy kitchen in Italy where I had first learned the recipe.

The almond-cranberry biscotti were everything I had hoped for and more – crunchy yet tender, with a perfect balance of sweetness and tartness. I knew that this recipe would become a staple in my own kitchen, one that I would pass down to my own grandchildren someday.

And so, whenever I bake a batch of almond-cranberry biscotti, I think of that sweet old nonna in Italy, and the love and tradition that she passed down to me. I am forever grateful for the day that I stumbled upon her bakery and discovered the recipe that would become a beloved part of my own culinary heritage.