These super chunky biscotti are packed with almonds and cranberries, making for a nutty, sweet-tart cookie.
- 1 3/4 cup (about 8 3/4 ounces) flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 1 1/4 cup (about 8 3/4 ounces) sugar
- 2 eggs
- 1 teaspoon vanilla
- 3/4 cup dried cranberries
- 1/2 cup chopped almonds
Adjust oven rack to middle position and preheat oven to 350°F. Line a baking sheet with parchment paper. In a small bowl, whisk together flour, baking powder, and salt; set aside.
In a large bowl, beat together sugar and eggs with an electric mixer until light and fluffy, 3 minutes. Beat in vanilla extract, followed by the dry ingredients. Use a rubber spatula or wooden spoon to stir in cranberries and almonds.
Form the dough into a log the length of the cookie sheet about 1/2-inch high. Bake until golden, about 30 minutes. Let cool for 10 minutes. Use a sharp serrated knife to cut log on the diagonal into 3/4-inch wide slices. Place cookies cut side down on baking sheet and bake until toasted and dry, about 15 minutes. Let cool. Store cookies in an airtight container for up to 1 week.
Electric beater, serrated knife, baking sheet, parchment paper