Cranberry Almond Biscotti

The Christmas season has arrived the moment these Cranberry Almond Biscotti come out of the oven. I don't often keep these in the house because I have to fit into my pants. But around the holidays I love having these in the cookie tin! They are the perfect morning treat especially when hosting and entertaining.

Almond extract is my secret ingredient. A delicate splash of almond extract elevates pound cake, waffles, sugar cookies, and these biscotti. And nothing says "holidays" like cranberries - both in flavor and color! For a little extra something, I like folding in white chocolate chips.

Cranberry Almond Biscotti

Ingredients

· ½ cup butter, softened

· 1 ½ cup sugar

· 2 eggs

· ½ tsp almond extract

· 2 ½ cups flour

· 1 tsp baking powder

· ½ tsp salt

· 1 cup dried cranberries

· ½ cup white chocolate chips

Preheat oven to 350F.

Using a stand mixer, cream together the butter and sugar until fluffy. Scrape down the bowl and add the eggs and almond extract. On low speed, add the flour, baking powder, and salt. Once combined, add the cranberries and white chocolate.

Shape the dough into a rectangle - 2 1/2in wide, 1/2in high. Place the dough onto a greased cookie sheet. Bake for 45 minutes or until the top is golden brown and crisp. Cool completely.

Using an electric knife, cut the cookie loaf into 1/2in slices. Place the slices onto a cookie sheet cut side down. Bake for 10 minutes. Flip each of the cookies and bake for another 10 minutes. Cool completely.

Makes 18-20 biscotti

Notes

This basic biscotti dough is very easy to make your own. Change it up with various dried fruits, nuts and chocolates.

Gluten Free Friendly!

Use a gluten free flour blend. For this recipe, I prefer Cup4Cup.