[Cookie Elf File #210] ECranberry Almond Biscotti: Classic (But Easy) Italian Cookie Recipe

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[Cookie Elf File #210] ECranberry Almond Biscotti: Classic (But Easy) Italian Cookie Recipe
September 26, 2017

Dear Cookie Elf reader,

Welcome back to The Cookie Elf File! About once a week, The Elf sends you easy cookie recipes, cookie trivia and simple baking tips.

With fall in the air, make these easy Cranberry Almond Biscotti to enjoy with a cup of coffee, tea, wine, or chocolate. Ciao!

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Feature: Cranberry Almond Biscotti: Classic But Easy Italian Cookie Recipe

Image: Cranberry Almond Biscotti from The Cookie Elf

Biscotti, meaning “twiced-baked” in Italian (“bis” meaning “twice” and “cotto” derived from “cooked”), have become the most popularized Italian cookie recipe beyond the country’s borders. Dough is formed into loaves, baked until golden brown, sliced, and then baked again. Traditionally made with almonds so are readily available in Italy, biscotti are also flavored with chocolate, hazelnuts, spices, and dried fruits – as in this recipe.

Cranberry Almond Biscotti incorporate dried cranberries and sugar substitute in a fresh version of these traditionally almond-flavored Italian cookies.

Prep time: 20 minutes
Bake time: 40 minutes, divided
Makes about 30-32 cookies

Get the full recipe for Cranberry Almond Biscotti. Plus be sure to check out our Biscotti Pinterest board and Italian Christmas Cookie Pinterest board for more inspiration.

Cookie Baking Tip: How to Cut Biscotti

Image: The Cookie Elf

See more helpful cookie baking tips on The Elf’s Baking Tips Pinterest Board .

Be Clean Cut


Crush it with Hamilton Beach and other food processors	Cuisinart and other kitchen knife sets	Cutting mats by CounterArt and others: inexpensive and long lasting

Easy Italian Cookie Recipes and Tips

Italian Cookie Recipes: Crown Jewels in Italian Confections	Pignoli: Easy Italian Recipe with Just 5 Ingredients	Cherry Biscotti: Cherries, Walnuts, and Orange Zest	Tips for Making Molded Cookies Like Biscotti, Pignoli

That’s it for now. See you next time!

Happy baking,

Kathy, The Cookie Elf
www.cookie-elf.com

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