Biscotti

Ingredients

• 2 cups (250g) all-purpose flour
• 1 cup (200g) granulated sugar
• 1 tsp (5g) baking powder
• ½ tsp (2.5g) salt
• 3 large eggs
• 1 tsp (5ml) vanilla extract
• 1 tsp (5ml) almond extract
• 1 cup (150g) whole almonds
• ½ cup (85g) dried cranberries (optional)

Instructions

1. Preheat & prepare Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. Mix dry ingredients Whisk together flour, sugar, baking powder, and salt in a large bowl.
3. Mix wet ingredients In a separate bowl, beat eggs with vanilla extract and almond extract until combined.
4. Combine & fold Gradually add the wet ingredients to the dry ingredients, mixing until a dough forms. Fold in the almonds and cranberries if using.
5. Shape into logs Divide the dough in half. Shape each portion into a 10-inch log, about 2 inches wide, on the prepared baking sheet.
6. First bake Bake for 25–30 minutes until firm and golden. Remove from oven and cool on the baking sheet for 10–15 minutes.
7. Slice Lower oven to 325°F (165°C). Using a serrated knife, cut the logs diagonally into ½-inch thick slices.
8. Second bake Lay slices cut-side down on the baking sheet. Bake for 10–15 minutes, flipping halfway through, until dry and crisp.
9. Cool & store Cool completely on a wire rack. Store in an airtight container for up to two weeks.