Thin, crunchy biscotti infused with festive spices, dried fruits, and nuts—perfect for gifting or sharing.
# What You’ll Need:
→ Dry Ingredients
01 - 2 cups all-purpose flour
02 - 1 teaspoon baking powder
03 - 1/4 teaspoon salt
04 - 1 teaspoon ground cinnamon
05 - 1/2 teaspoon ground nutmeg
→ Wet Ingredients
06 - 2 large eggs
07 - 2/3 cup granulated sugar
08 - 1/4 cup vegetable oil
09 - 1 teaspoon pure vanilla extract
10 - 1/2 teaspoon almond extract
→ Add-ins
11 - 1/2 cup dried cranberries
12 - 1/2 cup unsalted shelled pistachios, roughly chopped
13 - 1/3 cup sliced almonds
14 - 1/3 cup chopped dried apricots
# How to Make It:
01 - Preheat oven to 350°F. Line a baking sheet with parchment paper.
02 - Whisk together flour, baking powder, salt, cinnamon, and nutmeg in a medium bowl.
03 - Beat eggs and sugar in a large bowl until pale and slightly thickened. Incorporate vegetable oil, vanilla extract, and almond extract until well blended.
04 - Gradually add dry mixture to wet ingredients, stirring until just combined.
05 - Fold in cranberries, pistachios, sliced almonds, and chopped dried apricots.
06 - Divide dough in half. With lightly floured hands, shape each half into a log approximately 12 inches long and 2 inches wide on the prepared sheet.
07 - Bake logs for 20–22 minutes until lightly golden and firm. Remove from oven and allow to cool for 10 minutes.
08 - Reduce oven to 300°F.
09 - Using a sharp serrated knife, diagonally slice logs into 1/4-inch thin slices. Lay slices cut side down on the baking sheet.
10 - Bake slices for 8–10 minutes; flip, then bake an additional 8–10 minutes until crisp and lightly golden.
11 - Transfer to wire rack and cool completely before storing in an airtight container.
