- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 3/4 cup sugar
- 1/2 cup (1 stick) unsalted butter, room temperature
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 1/2 teaspoon anise extract
- 1/4 teaspoon salt
- 2 large eggs
- 3/4 cup almonds, toasted and coarsely chopped
- 2/3 cup dried cranberries
- chocolate or white chocolate almond bark
Preheat the oven to 350 degrees F. Line baking sheet with parchment paper or spray it with cooking spray.
Whisk the flour and baking powder in a medium bowl to blend. cream together the sugar, butter, extracts, and salt in a large bowl to blend. Beat in the eggs 1 at a time. Add the flour mixture and beat gradually just until blended. Stir in the almonds and cranberries. (By this point, the dough smells like an amazingly almondy bread!)
Divide the dough in half and form into 2 rectangles on the baking sheet. They should be about 1/2 an inch tall, 4 inches wide and 12 inches long. Bake until light golden, about 40 minutes. Cool for 30 minutes.
Place the log on the cutting board and using a sharp serrated knife, cut the logs diagonally into 1/2 inch-thick slices. Arrange the biscotti cut side down on the baking sheet. Bake the biscotti until they are pale golden, about 10 minutes per side. Transfer the biscotti to a rack and cool completely. And now you start to drool.Melt the Almond bark according to the directions on the bag and dip the biscotti however you want. Let the chocolate set on a cookie sheet with wax paper and enjoy them with a creamy cup of hot choclate!