If you’re anything like me, there’s something so comforting about enjoying a crisp, flavourful biscotti paired with a warm cup of coffee. It’s the perfect combination of sweet and satisfying—especially when made with whole toasted almonds and dried cranberries.
Biscotti, which means “twice-baked” in Italian, is a classic treat that’s perfect for dipping in your favourite hot beverage. What I love most about this biscotti is the mix of crunchy whole almonds and the sweet-tart burst of dried cranberries. It’s not overly sweet, which makes it an ideal companion for your morning coffee, an afternoon espresso break, a nice dessert wine, or a glass of Ancient Orange Mead.
Biscotti with Whole Toasted Almonds, Dried Cranberries and Disaronno Originale!
20
minutes50
minutes300
kcalIngredients
3 cups all-purpose flour
1 tsp baking powder
1/4 tsp salt
3/4 cup granulated sugar
1/2 cup unsalted butter, softened
3 large eggs, plus one for brushing
1 tsp vanilla extract
2 tablespoon of Disaronno Originale
1 tsp almond extract (optional for extra almond flavour)
1 cup whole toasted almonds (or hazelnuts)
1 cup cup dried cranberries
Directions
- Preheat the oven to 350°F and line a baking sheet with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, and salt.
- In a large bowl, beat the softened butter and sugar together until light and fluffy. Add the eggs, one at a time, beating after each addition. Stir in the vanilla, almond extract and 1 ounce of Disaronno Originale.
- Gradually mix the dry ingredients into the wet mixture until just combined. Fold in the whole almonds and dried cranberries.
- Divide the dough in half and shape each portion into a long log, about 12″ long and 2″ wide. Or one single log. Place the logs on the prepared baking sheet. Evenly brush the log’s surface with egg, add sugar on top (optional).
- Bake for 25-30 minutes, or until the logs are lightly golden and firm to the touch. Remove from the oven and let them cool for 10-15 minutes.
- Once cooled, use a serrated knife to carefully slice the logs into 1/2-inch thick slices.
- Reduce oven temperature to 300°F, Lay the biscotti slices flat on the baking sheet and return them to the oven. Bake for 10 minutes, then flip and bake for another 10 minutes until golden.
- Allow the biscotti to cool completely on a wire rack before enjoying with your favourite cup of coffee!
The Best Way to Enjoy Biscotti
The beauty of biscotti lies in its versatility. They’re perfect for dipping into coffee, cappuccino, or even a dessert wine. The hard texture of the biscotti softens beautifully when dunked, making each bite a little sweeter. I recommend serving them alongside a fresh brewed cup of Nespresso Half Caffeinato for a simple but elegant treat any time of day.
Whether you’re enjoying them for breakfast or as an afternoon snack, this biscotti with whole toasted almonds and dried cranberries bring a perfect balance of crunchy nuts and chewy fruit—delicious with every bite!
Give this recipe a try and savour the taste of homemade Italian goodness! ☕
Heather