Biscotti Bag. Recipe
Our housemade assorted biscotti. Contains nuts and gluten.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Dry Ingredients
Wet Ingredients
Add-ins
Method
Preparation
- 1
Preheat the Oven
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- 2
Mix Dry Ingredients
In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, salt, and ground cinnamon until well combined.
- 3
- 4
Combine Mixtures
Gradually add the wet ingredients to the dry ingredients, stirring until just combined.
- 5
Add Nuts and Cranberries
Fold in the chopped almonds, chopped walnuts, and dried cranberries until evenly distributed throughout the dough.
Baking
- 6
Shape the Dough
Divide the dough in half and shape each half into a log about 12 inches long and 2 inches wide on the prepared baking sheet.
- 7
First Bake
Bake the logs in the preheated oven for 25-30 minutes or until they are golden brown and firm to the touch.
- 8
Cooling
Remove the logs from the oven and let them cool for about 10 minutes on the baking sheet.
- 9
Slice the Logs
Using a serrated knife, slice the logs diagonally into 1/2-inch thick pieces.
- 10
Second Bake
Place the sliced biscotti back on the baking sheet and bake for an additional 10-15 minutes, turning them halfway through, until they are dry and crisp.
- 11
Cooling Again
Remove biscotti from the oven and let them cool completely on a wire rack.
