Coffee Cranberry Breakfast Biscotti
Start your morning with a touch of indulgence by baking Coffee Cranberry Breakfast Biscotti, a crisp and flavorful treat that's perfect for dunking into your favorite hot beverage. Infused with the robust aroma of instant coffee granules and studded with chewy dried cranberries, these biscotti deliver a delightful balance of bold and sweet flavors. The optional addition of chopped walnuts or almonds adds a satisfying crunch, while the double-baking technique ensures their signature golden crispness. These easy-to-make Italian-inspired cookies come together in just over an hour, making them an ideal make-ahead breakfast or snack that stays fresh for up to two weeks. Pair them with your morning coffee or tea for a bakery-worthy experience right at home!
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Ingredients
- 2 cups all-purpose flour
- 3/4 cup granulated sugar
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 tablespoon instant coffee granules
- 4 tablespoons unsalted butter
- 2 pieces large eggs
- 1 teaspoon vanilla extract
- 3/4 cup dried cranberries
- 1/2 cup chopped walnuts or almonds (optional)
Directions
Step 1
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Step 2
In a large mixing bowl, combine the all-purpose flour, granulated sugar, baking powder, salt, and instant coffee granules. Mix until thoroughly combined.
Step 3
Add the unsalted butter (cut into small pieces) to the dry ingredients. Use your fingers or a pastry cutter to work the butter into the flour mixture until it resembles coarse crumbs.
Step 4
In a separate small bowl, whisk together the eggs and vanilla extract.
Step 5
Pour the egg mixture into the dry ingredients and mix until a dough begins to form. The mixture may seem crumbly at first but should come together as you knead it gently.
Step 6
Fold in the dried cranberries and chopped walnuts or almonds (if using), ensuring they are evenly distributed throughout the dough.
Step 7
Transfer the dough onto a lightly floured surface. Shape it into a long log about 12 inches long and 3 to 4 inches wide. Place the log onto the prepared baking sheet.
Step 8
Bake in the preheated oven for 25 to 30 minutes, or until the log is lightly golden and firm to the touch. Remove from the oven and let it cool for 10 minutes.
Step 9
Using a sharp serrated knife, carefully slice the log into 1/2-inch thick biscotti pieces. Arrange the slices cut side down on the parchment-lined baking sheet.
Step 10
Return the biscotti to the oven and bake for an additional 10 to 12 minutes, then flip them over and bake for another 10 to 12 minutes, or until the biscotti are dry and golden brown on both sides.
Step 11
Remove the biscotti from the oven and transfer them to a wire rack to cool completely. They will continue to harden as they cool.
Step 12
Serve with coffee, tea, or hot chocolate. Store in an airtight container for up to two weeks.
Nutrition Facts
| Serving size | (719.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2756.3 |
| Total Fat 100.4g | 0% |
| Saturated Fat 35.4g | 0% |
| Cholesterol 496mg | 0% |
| Sodium 1228.2mg | 0% |
| Total Carbohydrate 427.3g | 0% |
| Dietary Fiber 17.8g | 0% |
| Total Sugars 223.7g | |
| Protein 47.5g | 0% |
| Vitamin D 80IU | 0% |
| Calcium 159.8mg | 0% |
| Iron 15.4mg | 0% |
| Potassium 1033.1mg | 0% |
Source of Calories