Biscotti is a cookie that is baked twice in order to make it dry and crunchy. I usually prefer my cookies soft and chewy but sometimes it’s nice to spice things up with a little bit of crunch. These are not the break your teeth kind of biscotti some of us think of when these cookies come to mind. Instead, they are crunchy on the outside and slightly moist on the inside with the perfect amount of sweetness for a snack any time of the day.
These cookies make a great gift for family and friends for the holidays simply wrapped in bags and tied with ribbon or served in mason jars. They stay fresh for about 3 weeks if kept in a sealed container so be sure to make plenty of extras to keep around for yourself. In order to keep these treats somewhat healthy I used whole wheat flour and no added butter or oil. You can even leave out the white chocolate chips to make them even healthier but I love the additional sweetness that they add to the cookies. I had a hard time cutting these cleanly so I had to do a bit of reshaping before putting them back on the baking sheet to bake a second time. The end result still turned out just as good.
Biscotti goes well dunked into a cup of coffee, tea or even cocoa, allowing them to linger for an extra moment or two to soak it in. For even better results enjoy these while sitting in front of a nice cozy fire.
- 2½ cups whole wheat flour
- ¾ cup sugar
- 1 cup roughly chopped almonds
- ½ cup dried Cranberries
- ½ cup white chocolate chips
- 3 eggs
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ¾ teaspoon salt
- 1 teaspoon vanilla extract
- Preheat oven to 325 degrees. Line a baking sheet with parchment paper and set aside.
- In a large bowl, whisk together the flour, sugar, almonds, cranberries, chocolate chips, baking soda, baking powder and salt. In another bowl mix together the eggs and vanilla. Add wet ingredients to dry ingredients and mix until a sticky dough forms. Turn dough out onto a floured surface and knead for 2 minutes — dough will be sticky! Wet hands work well.
- Divide dough in two and form each half into a long, thick log (about 10 inches by 2 inches). Place both logs on the prepared baking sheet and bake for 25 minutes.
- After 25 minutes, remove from oven and let cool slightly before slicing each log on a diagonal to create the biscotti. Lay each biscotti flat on the baking sheet and return to the oven to bake for another 20-25 minutes. Flip biscotti halfway.
- Biscotti will keep in a sealed container for up to 3 weeks.