This Thanksgiving biscotti will become your favorite holiday cookie. This chocolate, almond and cranberry biscotti has something for all of your guests.
As soon as the holiday season starts, I start taking in a lot of cookie requests. I pretty much make a list and decided which cookie is going to be made for which event. In our family, we have a ton of birthdays that fall between Thanksgiving and Christmas. By the time the actual holidays roll around, everyone in our family is pretty “caked out.” This leads to plenty of request for cookies, crumbles, and pies.
Every year, this Thanksgiving Biscotti is requested. I’m not surprised because it has something for everyone in it. Cranberries, chocolate, almonds – they are delicious! They also store well in an airtight container so they can be made in advance if baking up a sweat right before guests arrive isn’t your thing. 😉
- 2 cups flour
- 3/4 cup sugar (and a little extra for sprinkling)
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/8 teaspoon salt
- 3 eggs
- 1 teaspoon vanilla extract
- 1/4 cup chocolate chips
- 1/4 cup whole almonds
- 1/4 cup dried cranberries
Step 1: Mix flour, sugar, baking soda, powder, and salt together. Mix vanilla and eggs together in separate bowl. Add eggs to flour mixture and stir.
Step 2: Add cranberries, chocolate chips and almonds to the dough. Loosely stir together.
Step 3: Place on lightly floured surface and knead everything together. Separate dough into 2 equal pieces and form into flat football shapes. About 3/4″ thick.
Step 4: Sprinkle loaves with sugar. Bake at 375 degrees for 25 minutes. Let cool for 15 minutes. Cut loaves width wise. Place biscotti on a baking sheet, bake for additional 8 minutes at 350 degrees.
Thanks for Reading!