Almond & Cranberry Biscotti

Make sure that the butter is at room temperature.

Add the butter / margarine to a mixing bowl.

Add in the white granulated sugar.

Cream the butter / margarine & the sugar until well combined. This can be done by hand using a wooden spoon or with an electric mixer.

Crack in the eggs.

Pour in the vegetable oil.

Pour in the almond & vanilla essence.

Mix well.

Add in salt, baking powder & the bicarbonate of soda.

Then add in 1 ½ cups of the all-purpose flour.

Finally, add in the whole almonds.

Followed by the dried cranberries.

Mix well using a wooden spoon until all the ingredients are well incorporated.

The mixture should be a tad sticky.

Using the remaining ½ cup of flour, dust some of it onto a working surface.

Place the dough onto the floured surface.

Dust the dough with flour.

Knead the dough until it is not sticky.

Divide the dough into two equal parts.

Roll both parts into logs..

Carefully carry the logs & place onto a wax/parchment paper lined baking tray.

Using your fingers, slightly flatten the logs.

Bake them for 30-35 minutes in the preheated oven at 160° Celsius.

Do not switch the oven off. Carefully carry the baked Biscotti logs onto a cooling rack & allow them to cool for 15 minutes.

Once they are cooled, it is time to cut them.

Using a sharp knife, slice the logs diagonally at a 75° angle.

Place the sliced biscotti’s onto a lined baking tray.

Bake them for 5 minutes.

Once baked, remove from the oven & carefully flip each Biscotti.

Bake them for another 5 minutes.

Once baked, remove them from the oven.

These Almond & Cranberry Biscotti are ready to be devoured. Plate & serve.

They are super yum & aren’t very sweet which also make them great for those breakfast-on-the-go mornings.

Store these Almond & Cranberry Biscotti in an airtight container for up to two weeks.