The Best Cranberry Biscotti

Cranberry Biscotti

Make the best Cranberry Biscotti to enjoy with your cup of coffee, chocolate or milk. This traditional twice baked Italian cookie recipe has a famous crunchy texture and is very easy to make!

Ingredients:

2 large (100 grams) eggs
½ cup (125 ml) vegetable oil
¾ cup (150 grams) granulated sugar (caster sugar)
2 tsp (10 ml) finely grated lemon zest
1 tsp (4 ml) vanilla extract
½ cup (65 grams) dried cranberries
1 ¾ cups (265 grams) all-purpose flour (plain flour)
2 tsp (10 ml) baking powder
½ tsp (2 ml) salt
1 egg whisked with 2 tablespoons (30 mL) of water, for brushing

Directions:

1. Preheat your oven to 325 F (160 C) and line a baking tray with parchment paper.
2. In a large mixing bowl, beat the eggs, oil, sugar, lemon zest and vanilla extract. Stir in dried cranberries.
3. Sift the flour, baking powder, and salt into the egg mixture and beat until combined.
4. Transfer the dough to a well floured counter and shape the dough into 2 logs about 12-inches long.
5. Place the logs on the baking sheet. Brush the logs with the egg mixture and bake for about 25-30 minutes or until firm to the touch. Remove from the oven and let it cool for about 10 minutes.
6. Transfer the logs to a cutting board. Using a serrated knife, slice the logs into cookies just over ½-inch thick.
7. Place the biscotti cut side down, on the baking sheet. Return to the oven and bake for about 10-15 minutes, or until golden brown. Remove from the oven and let it cool.
8. Makes about 20-24 cookies.