Thin Almond Cranberry Biscotti (Dairy-Free)
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These Thin Almond Cranberry Biscotti are crispy, crunchy, and loaded with nutty almonds and tangy dried cranberries. You will never guess that there is no dairy involved in these biscotti!
Most biscotti come out thick and chunky, which can sometimes be too hard to eat. But have you ever wondered how to make thin biscotti?
I am sharing with you a super-thin, crispy, and crunchy biscotti recipe, made without any butter or other added fat. You will be amazed at how easy they are to make. The batter is started by whipping egg whites with sugar to make meringue. Then, fold in the flour and add-ins, baked in a tin, freeze, and sliced thinly to be baked again until crisp.
These Thin Almond Cranberry Biscotti are ridiculously addictive without being tooth-shattering and too sweet. Plus, they are perfectly dunk-able despite the thinness. So, you can still dunk them in your coffee or tea like how biscotti should be.
What Is Biscotti?
Biscotti, which is also known as cantucci, are Italian almond biscuits that are twice-baked, oblong-shaped, dry, and crunchy. They are first baked in a large flat log, then cut, and baked once more until crunchy. Although they can certainly be enjoyed on their own, they are best when dipped into a cup of coffee or tea.
How to Cut Biscotti Thinly
When trying to cut thin slices, it is easier if you put the baked dough into the freezer overnight. The next day, remove them from the freezer, do not thaw, and slice them immediately. This helps firm up the baked dough and tighten the crumb, so slicing it will produce fewer crumbs and be easier to handle.
Biscotti Variations
Biscotti come in an endless array of flavors. You can use different flavorings and add-ins such as nuts, dry fruits, extracts, liqueurs, and spices to make each recipe unique.
More Cookie Recipes
- Almond Biscotti
- Double Chocolate Butter Cookies
- Pistachio Snowball Cookies
- Sable Breton Cookies (French Salted Butter Cookies)
- Zebra-Striped Matcha Shortbread Cookies
Ingredients
- 2 (65 gr) egg whites
- 1/8 tsp salt
- 1/4 cup (50 gr) castor sugar
- 1/4 tsp vanilla extract
- 1/3 cup (45 gr) all-purpose flour
- 2 tbsp (15 gr) almond flour
- 1/2 cup (70 gr) whole almonds
- 3 tbsp (25 gr) dried cranberries
Instructions
- Preheat the oven to 300F/150°C. In a baking pan, spread whole almonds and bake for 12-15 minutes. Remove from the oven and cool completely before using.
- Raise the oven temperature to 350F/180°C. Line a 6×3.2×2.8-inch/15x8x7 cm pan with parchment paper.
- Using a stand mixer or hand mixer, beat egg whites and salt on low speed until frothy. Gradually add castor sugar little by little. Beat on high speed until glossy and stiff peaks form. Add vanilla extract and beat just until well combined.
- Sift in all-purpose flour into the egg white mixture. Add almond flour and fold with a spatula until well combined. Don't overmix. Add roasted whole almonds and dried cranberries and mix lightly to combine.
- Transfer the batter into the prepared pan.
- Bake for 25-30 minutes until golden brown. Remove from the pan and cool completely.
- Cover with cling wrap and freeze for at least 2 hours or overnight until very firm.
- When you are ready to bake biscotti, preheat the oven to 300F/150°C.
- Remove the cling wrap and transfer it to a cutting board. Slice thinly when still frozen by pressing a sharp knife straight down into 0.1-0.2 inch/3-5 mm thin slices.
- Place the slices back on the baking sheets with the cut side up. Bake for 10 minutes, and then flip the cookies and bake for another 10 minutes or until just barely golden.
- Place on a wire rack to cool completely.
