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 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