Crisp, slender biscotti thins packed with festive spices, dried fruits, and nuts for snacking or holiday sharing.
# Ingredients:
→ 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
# Instructions:
01 - Set oven to 350°F (175°C). Line a baking sheet with parchment paper.
02 - In a medium bowl, whisk together flour, baking powder, salt, cinnamon, and nutmeg until evenly distributed.
03 - In a large bowl, beat eggs and granulated sugar until pale and slightly thickened. Blend in vegetable oil, vanilla, and almond extract until fully incorporated.
04 - Gradually stir dry ingredient mixture into wet ingredients just until combined, avoiding overmixing.
05 - Gently fold dried cranberries, pistachios, sliced almonds, and dried apricots into the dough.
06 - Divide dough in half. With lightly floured hands, shape each half into a log approximately 12 inches long and 2 inches wide onto the prepared baking sheet.
07 - Bake logs for 20 to 22 minutes until lightly golden and firm. Remove from oven and allow to cool for 10 minutes.
08 - Lower oven temperature to 300°F (150°C).
09 - Using a sharp serrated knife, slice cooled logs diagonally into 1/4-inch thick pieces.
10 - Arrange slices cut side down on baking sheet. Bake for 8 to 10 minutes, then flip and bake another 8 to 10 minutes until crisp and golden.
11 - Transfer biscotti thins to a wire rack to cool completely before storing in an airtight container.
