The Recipe
What you'll need
- Large baking sheet
- Parchment paper
- Large mixing bowls
- Serrated knife
- Wire rack
Ingredients
- 250g (2 cups) all-purpose flour
- 200g (1 cup) granulated sugar
- 5g (1 tsp) baking powder
- 2.5g (½ tsp) salt
- 3 large eggs
- 1 tsp (5ml) vanilla extract
- 1 tsp (5ml) almond extract
- 150g (1 cup) whole almonds
- 85g (½ cup) dried cranberries (optional)
Instructions
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Preheat & prepare Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
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Mix dry ingredients Whisk together flour, sugar, baking powder, and salt in a large bowl.
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Mix wet ingredients In a separate bowl, beat eggs with vanilla extract and almond extract until combined.
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Combine & fold Gradually add the wet ingredients to the dry ingredients, mixing until a dough forms. Fold in the almonds and cranberries if using.
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Shape into logs Divide the dough in half. Shape each portion into a 10-inch log, about 2 inches wide, on the prepared baking sheet.
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First bake Bake for 25–30 minutes until firm and golden. Remove from oven and cool on the baking sheet for 10–15 minutes.
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Slice Lower oven to 325°F (165°C). Using a serrated knife, cut the logs diagonally into ½-inch thick slices.
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Second bake Lay slices cut-side down on the baking sheet. Bake for 10–15 minutes, flipping halfway through, until dry and crisp.
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Cool & store Cool completely on a wire rack. Store in an airtight container for up to two weeks.
Variations & Tips
- Try adding orange zest or cinnamon for extra flavor
- Swap almonds for pistachios, hazelnuts, or walnuts
- Dip cooled biscotti in melted chocolate for a finishing touch
- Dried fruit and white chocolate scorch easily during the second bake — keep the pieces small and press them toward the center of the log as you shape it