Easy Cranberry, Almond Biscotti

As promised in a previous post, here’s a step-by-step of how to make Gale’s famous Cranberry, Almond Biscotti.

This is one of my favorite go-to snacks for my family. It’s not loaded down with sugar and shortening, it lasts nearly a week and it satisfies our sweet tooth.

As with most yummy things, start with butter, 4 tablespoons this time. It’s best if it’s at room temperature.

Add one cup of sugar.





Cream the two together.

Add two teaspoons of almond extract.

And 3 eggs.

Mix it all up.

In a separate bowl dump in 3 cups of flour.





Add in 2 teaspoons of baking powder,

and 1/2 teaspoon of salt.





Mix it up with a whisk.

Then add it to the wet mixture in three batches, mixing it up in between.

Until it looks like this:

Measure out 3/4 cup of dried cranberries,

and 3/4 cup of slivered almonds.



Wait, those aren’t slivered, those are whole almonds! I know. I’m cheap, I mean frugal. So I chopped them.

Add them to your batter and mix them up.





Sprinkle a clean surface with flour.

Drop the batter on the flour.

Smooth it out and cut it into two separate halves.

Then roll each half in into a 3″ by 12″ log.

Sprinkle with sugar, decorator’s sugar, if you have it. And gently press the sugar into the mixture.

Bake at 350 on a cookie sheet that is lined with parchment paper.

After about 25 minutes check them to see if they are ready. Your knife should come out clean. If not, put them back in a for a few minutes and check them again.

Once they are ready, put them on a cooling rack.





Once they are completely cool, cut them in 1″ slices.

Place them back on the lined cookie sheet and pop them back in the oven for 8 minutes. Then, take them out again, turn them over and put them back in for 8 more minutes.

That’s it! Biscotti’s that easy!