These appear to be mouthwatering cream puffs or eclairs that have been filled with whipped cream and covered in molten chocolate.
| Prep Time: | 30 mins |
| Cook Time: | 50 mins |
| Additional Time: | 10 mins |
| Total Time: | 1 hr 30 mins |
| Servings: | 15 |
| Yield: | 30 cookies |
Ingredients
- 2 ¼ cups all-purpose flour
- 1 cup white sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 2 egg whites
- 2 eggs
- 1 tablespoon vanilla extract
- ¾ cup sliced almonds
- 1 cup sweetened-dried cranberries
Instructions
- Preheat oven to 325 degrees F (170 degrees C).
- Combine dry ingredients in a medium sized mixing bowl. Whisk together eggs, egg whites, and vanilla or almond extract in a separate mixing bowl.
- Add egg mixture to dry ingredients, mixing just until moist, using an electric mixer on medium speed. Add dried cranberries and almonds; mix thoroughly.
- On floured surface, divide batter in half and pat each half into a log approximately 14 inches long and 1 1/2 inches thick. Place on a cookie sheet and bake 30 minutes or until firm. Cool on a wire rack about 10 minutes, or until cool enough to handle.
- Cut biscotti on the diagonal into 1/2-inch slices. Reduce oven temperature to 300 degrees F (150 degrees C). Place cut biscotti upright on a cookie sheet, spacing them about an inch apart, and bake for an additional 20 minutes. Let cool and store in a loosely covered container.
Nutrition Facts
| Calories | 189 kcal |
| Carbohydrate | 36 g |
| Cholesterol | 25 mg |
| Dietary Fiber | 1 g |
| Protein | 4 g |
| Saturated Fat | 0 g |
| Sodium | 92 mg |
| Sugars | 20 g |
| Fat | 3 g |
| Unsaturated Fat | 0 g |
Reviews
Perfect. Dough was a little dry so I added 1 Tbs vodka. Very flavorful and perfect texture.
I was not impressed with this recipe. Good ingredients and time and effort just produced a cookie…not a good biscotti that is the right texture and taste. These came out TOO SOFT and if you cooked longer they came out too dark and almost burnt on bottom. I am very familiar with this cookie and this recipe was a big disappointment!!!!!!!!
Dough was sticky and hard to handle but i buttered my hands and that helped. Came out nice just be sure to leave some room between the loaves.
Nice texture. Great looking. A little dense, very crispy with some chew from the cranberries. Only area for improvement was it lacked some flavor. Second batch: soaked craisins in some port then drained. Toasted slivered almonds. 1 T. Almond extract. 1 tsp cinnamon. 1/2 t. Nutmeg. Used 3 whole eggs for more chew while still very crispy. Great dipped in coffee or desert wine
Good recipe. I didn’t know if I should have greased the pan. It stuck a bit but turned out great.
Delicious and easy to make. I added orange zest as suggested by others. Perfect complement to the cranberries.
My son (diabetic) was crazy about this. I doubled the receipt. I made it sugar free, substituting Sweet & Low (22 packets to 1cp white sugar.) I used the cranberries, substituting pistachios with almonds. Delicious!
No flavor. I added orange and lemon zest which helped but overall There was no flavor to these.
I made biscotti for the first time using this recipe. I followed the recipe exactly (using Almond extract) and it turned out perfectly! Have since made it again for work – and will make again for gifting. Definitely a keeper!
Used the recipe as is and it was the vest biscotti I have made. Got rave reviews from friends.
I did use the almond extract. I love these. Perfect snack with a cup of tea.
I haven’t tried it yet since it just came out of the oven, but it looks delicious. Can’t wait to try them!
So easy and delicious! I actually forgot the almond flavoring and ended up drizzling it on top before it went in the oven and it came out fine (although I think it obviously would be better if incorporated). Will definitely make again.
omg! these are amazing! I was worried too because of them not having any butter or oil. Fear not!! I also liked the suggestion to bake them in 6 inch rounds instead of long loaves to make longer biscotti.
This is a great biscotti recipe! It was easy to make and the biscotti is not sweet and heavy. I made 2 variations, 1 cranberry-almond with almond extract and 1 apricot-almond with vanilla extract. I dipped the tops in some Merkins dark chocolate wafers melted down which added a nice touch I think. As suggested by another, I added my fruit and almonds to the dry ingredients while mixing which produced an even distribution in the finished biscotti. I didn’t wait for the biscotti to cool after the first cook , but cut it into slices and then spread those out on the pan and right back into the oven at the lower temp.
These are great! I used 1 T almond extract in them for great almond flavor. I did find that 30 minutes was not enough for the first baking – they were still doughy inside. Next time I think I’ll try 35 or 40 minutes.
I was hopeful that this would be a healthy recipe, with no oil n all that. Except for reducing the sugar by 2 tablespoons, I followed the recipe to the T. Yet the biscotti turned out almost as hard as a rock (even tougher than my dog’s milk bones). I’ve always made biscotti using another recipe that uses 1/4 cups of olive oil. Should’ve stuck to that cos they always turn out perfectly. Too bad I’ve drizzled chocolate over this one, otherwise they could’ve gone to the pooch.
Just FYI for those of you making this, it says to add all the dry ingredients together…… THAT EXCLUDES THE CRANBERRIES AND ALMONDS. But it still came out tasting good 🙂
I followed the recipe as written . The cookies were great. I made them in the morning and they were gone by evening. I make biscotti often. This recipe is a keeper
Delicious and easy!
It’s ok, added orange zest and almond extract to first batch; added lemon zest and almond extract to second and no cranberries. I feel like it’s not too flavorful, needs something else.