Cookies are great and all, but cookies that are intended to be dunked in coffee?? Now, that’s where it’s at! These beautiful, crave-able, dunk-able Cranberry Almond Biscotti are just the treat to enjoy after wrapping presents. Or, while cozying up to the fire. Or while writing a blog post . . .
I actually developed this recipe a couple years ago, but it got packed away with the rest of our kitchen when we moved. I am pretty excited to make them again and share them with you all! They are made with whole wheat pastry flour to retain more nutrients. Also, I reduced the amount of sugar in them from a traditional biscotti recipe. The dried cranberries help retain enough sweetness to my liking. If you prefer a sweeter biscotti, try increasing the sugar by 1/4 cup.
The dough should come out soft with a light shimmer to it from the coconut oil . . .
Then, it gets shaped into a loaf . . .
There will be three consecutive baking times. First, as a loaf, which then gets sliced into the biscotti . . .
These are then placed back onto the baking sheet and baked on each side for 10 minutes, each time . . .
Next, allow them to cool before enjoying them with your favorite warm beverage! My favorites are coffee, chai and hot chocolate! Mmmmmm . . .
These babies make for sweet gifts and stocking stuffers! I highly recommend them for anyone who likes, well . . . yummy stuff. Enjoy the recipe, enjoy some holiday baking time, and I’ll be back soon with more tasty things to share with you all!
Cranberry Almond Biscotti
The perfect, cozy-time treat.
- 2 tbsp ground flaxseed
- 2/3 cup hot water
- 1/2 cup coconut oil
- 3/4 cup granulated sugar
- 1/2 tsp almond extract
- 1/2 tsp pure vanilla extract
- 3 1/2 cups whole wheat pastry flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 cup chopped raw almonds
- 1/2 cup dried cranberries
Preheat oven to 350F.
In a small bowl, whisk together the flaxseed and water and set aside.
In a large bowl, add flour, baking powder and salt. Whisk until well combined, then set aside.
In a stand mixer, beat coconut oil on medium until light and fluffy.
On low-medium speed, gradually add sugar to coconut oil until well blended.
On low speed, add flaxseed mixture until combined.
On low speed, gradually add flour mixture until combined.
On low speed, add chopped almonds and cranberries until just combined.
Transfer dough to a silicone mat and shape into a long, rectangular loaf.
Transfer the shaped dough to a baking sheet (use parchment, if necessary), and bake for 30 minutes.
Remove the loaf from oven. Carefully transfer it to a cutting board (it's hot!), and slice into 16 pieces. (I've found it easiest to use a bread knife. I lightly move it back and forth a couple times to slice the surface, then I press directly down to finish cutting it from the loaf. This helps prevent the ends from falling off.)
Once the loaf is sliced, transfer the sliced biscotti back to the pan with them lying flat on one side. Bake for 10 minutes. Then, flip them over and bake them on the other side for another 10 minutes. They should be lightly golden.
Allow the biscotti to cool, then enjoy them with your favorite warm beverage!