Biscottis are just the cookie for the holidays. They are hard, but soften when dipped into coffee. Mmm. . .breakfast. . .

This recipe can be adapted to any flavor combination you like. Pure Almond, Chocolate, Chocolate Chip, Cranberry, Cherry. . . you name it. The result is a substantial cookie.

If you buy biscottis at the store, you’ll notice that they’re very light and almost always fall apart when introduced to coffee or hot cocoa. These will not immediately fall apart. They are also not -quite- as hard. Both of these traits are pluses as far as I’m concerned.

Choco-Cranberry Almond Biscottis

Print Recipe

Biscottis - a hard cookie perfect with coffee, tea, or hot chocolate.

• CourseBreakfast

Servings	Prep Time
2 Loaves	20 minutes

Cook Time	Passive Time
40 minutes	10 minutes

Servings Prep Time 2 Loaves 20 minutes

Cook Time Passive Time 40 minutes 10 minutes

Choco-Cranberry Almond Biscottis Print Recipe Biscottis - a hard cookie perfect with coffee, tea, or hot chocolate. CourseBreakfast Servings Prep Time 2 Loaves 20 minutes Cook Time Passive Time 40 minutes 10 minutes Servings Prep Time 2 Loaves 20 minutes Cook Time Passive Time 40 minutes 10 minutes

Ingredients

• 2 1/2 Cups Flour All Purpose
• 1 1/2 Tsp Baking Powder
• 1/2 Tsp Salt
• 1/2 Cup Butter One Stick, Room Temperature
• 3/4 Cup Sugar
• 2 Whole Eggs
• 1 Tsp Vanilla Extract
• 1 Tsp Almond Extract
• 3/4 Cup Chocolate Chips
• 3/4 Cup Almonds Sliced
• 3/4 Cup Cranberries Dried

Servings: Loaves

Instructions

1. Cream your butter and sugar together until smooth. Add eggs, vanilla extract, and almond extract. Mix well.
2. Add dry ingredients - flour, baking powder, salt. Combine into a soft dough.
3. Add your chocolate chips, almonds, cranberries, or other chosen biscotti ingredients. Mix until they are evenly dispersed through the dough.
4. Form your dough into two loaves. Place the loaves a few inches apart on a medium baking sheet, and bake for 25 minutes at 350 degrees Fahrenheit. The loaves should be lightly brown.
5. Let the loaves cool for about 10 minutes (or longer, as desired), and then slice into inch thick slices. Slice diagonally for larger biscottis.
6. Lay the slices out on baking sheets, and bake again for 15 minutes. This will dry out the cookies. For a harder biscotti, bake longer (but don't burn them!).
7. Enjoy with coffee!

Recipe Notes

You will get awkwardly shaped end pieces from each loaf. You should absolutely eat these to test your biscottis during the baking process.

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