This Cranberry Almond Biscotti is perfect if you love almonds and also the cranberries just give it that extra festive look and mouthful.
I made a vegan almond biscotti first when I used to work as a chef in an Italian vegan cafeteria in Bethnal Green. That was the first time ever that I baked biscotti. It was sweetened with agave and had roughly chopped almonds for that extra crunch. These biscottis were crispy however mine are more cakey just like these scones.
You can add roughly chopped almonds to this recipe but I only used ground almonds in the batter.
If you prefer, you can bake the biscotti the second time over after cutting it. This will ensure that they crisp up even further.
These are perfect for the holiday season and specially to add to your Christmas platter.
Try out these other Christmas Recipes here:
- Delectable Gingersnap Cookies
- Christmas mincepies
- Naked Banana Cake with festive cheer
- Peanut Butter Cookies
Let me tell you why these biscottis are the best ever. They’ve got cranberries inside and cranberries on the top too!! Isn’t that just the best ever?
Also, another secret to getting that crisp and caramelised top layer is to sprinkle some extra caster sugar on the top. It just elevates the biscotti all together.
You shape this biscotti however you like. I just spread the batter on a baking sheet or tray and then once baked, I like to cut the biscottis out into desired shapes.
For anyone Goan here :this tastes so much like the Goan baath.
Cranberry Almond Biscotti
- 150 g Soft Unsalted Butter Spreadable
- 120 g Caster Sugar
- 2 nos Eggs medium
- 75 g Ground Almonds
- 250 g Plain flour
- 1 tsp Baking soda
- 100 g Dried Cranberries infused in pineapple juice for sweetness
- Caster sugar extra for sprinkling on top
- Extra cranberries for top layer
- Preheat the oven at 190°C. Prep a baking tray with greaseproof paper and set aside.
- In a large bowl, cream together the butter and sugar until light and fluffy.
- Add the eggs gradually until well combined.
- Finally add the flour, ground almonds and baking soda. Fold it in along with the cranberries.
- Spread the thick batter onto the tray and spread it flat with another baking paper on top so that the batter doesn't stick to your hands.
- Spinkle some caster sugar on top and some more dried cranberries.
- Bake for 45-50mins until it turns crispy.
- Place it on a cooking rack to cool slightly before cutting into the desired shape and size.
- Store them into an airtight container.
- You can bake these for about 35mins and then cut them and remake them for a few more mins to crisp up.
- I would bake them for about 40mins and leave them as is for a nice crumbly texture.
- You can add roughly chopped almonds to this too for that extra crunch.
- While spreading the batter onto a baking tray, you can spread it with damp fingers, this will ensure that the batter doesn’t stick to your fingers.
- Use a serrated knife to cut these.
- These can be stored and eaten for 15-20 days, if they last that long and aren’t eaten by you.
If you make this recipe, please make sure to tag me on a post on Instagram using the hashtag #deliciouscravingsatvaniaskitchen.
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Have a great Holiday season!! Be kind!