There’s nothing I like more than stealing a few minutes of time for myself in the evening to relax, enjoy a cup of coffee or tea, and nibble on something sweet. And these cranberry-raisin biscotti are a real treat. The original recipe called only for cranberries but I added raisins for a touch more sweetness and a bit more chewiness. These biscuits are highly addictive so plan on making a double batch since they freeze well. I like to freeze them in individual bags of two cookies each; they make great grab-and-go treats and they thaw quickly.
Here are the ingredients you’ll need to make cranberry-raisin biscotti:
2 1/2 cups flour
1 teaspoon baking powder
1/2 teaspoon salt
1 1/2 cups sugar
1/2 cup butter
2 eggs, beaten
1/2 teaspoon almond extract
1 teaspoon vanilla extract
1/2 cup dried cranberries
1/2 cup raisins
1/2 cup chopped pecans
6 oz. white chocolate (optional)
Combine the flour, baking powder, and salt in a medium bowl; set aside. Beat the butter, eggs, and sugar in a large mixing bowl until creamy. Add the vanilla and almond extracts, dry ingredients, cranberries, raisins, and pecans. Mix until blended.
Divide the dough in half. Shape each piece into a 2 1/2″ x 9 1/2″ x 1″ high log. Place logs on a cookie sheet covered with wax or parchment paper. Bake at 350 degrees for 35 minutes or until golden brown. Cool completely. Transfer logs to a cutting board. Slice logs on the diagonal into 1/2″ wide slices. Arrange the slices, cut side down, on the cookie sheet. Bake at 350 degrees for 10 minutes. Turn biscotti and bake 5 minutes more or until slightly brown. Cool completely.
Optional: Melt the white chocolate and drizzle on top of the cookies (or dip if you prefer).