Perfect Holidays and Christmas Cookies 🎄! Quick, easy Homemade Almond Pistachio Cranberry Biscotti

almonds

🥗Healthier: sliced almonds

💰Cheaper: sunflower seeds

Sliced almonds maintain crunch while sunflower seeds are cost-effective.

pistachios

🥗Healthier: pumpkin seeds

💰Cheaper: cashews

Pumpkin seeds are nutritious and cashews are often less expensive.

dried cranberries

🥗Healthier: dried cherries

💰Cheaper: raisins

Dried cherries offer similar tartness while raisins are budget-friendly.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: oat flour

Whole wheat flour adds fiber, while oat flour can be less expensive.

Preheat the oven to 160°C.

In a mixing bowl, combine 150 g sugar and the zest of 1 lemon.

Add 2 eggs and 1 tsp almond essence to the mixture and mix well.

Incorporate 270 g flour and 3 g (1 tsp) baking powder into the mixture.

Add 40 g of butter at room temperature and mix until combined.

Fold in 70 g of almonds, 70 g of pistachios, and 60 g of dried cranberries.

Sprinkle a little flour on the baking surface.

Shape the dough into a log and place it on a baking sheet.

Bake in the preheated oven for 35 minutes at 160°C.

Remove from the oven and let it cool down for 10 minutes before cutting.

After cooling, cut the log into slices and place them cut-side down on the baking sheet.

Bake the slices for 8 minutes at 145°C.

Turn the slices over and bake for another 8 minutes at 145°C.

Let the biscotti cool down completely before serving.

Cooking Techniques

Spice Level:

Allergens