Cranberry and almond biscotti

Enjoy these delightful Cranberry and Almond Biscotti! Made with all-purpose white wheat flour, baking powder, dried cranberries, almonds, sugar, and eggs, this easy-to-follow recipe yields crispy, flavorful biscotti perfect for pairing with your favorite coffee or tea.

  • 15 Apr 2025
  • Cook time 45 min
  • Prep time 25 min
  • 6 Servings
  • 6 Ingredients

Cranberry and almond biscotti

Cranberry and almond biscotti is a delightful Italian cookie that combines the tartness of dried cranberries with the crunch of almonds. Perfect for dipping in coffee or enjoying as a standalone treat, this recipe is easy to follow and yields delicious results every time.

Ingredients:

2 cups all-purpose white wheat flour
250g
1 tsp baking powder
5g
1/2 cup dried cranberries
72g
1/3 cup almonds
40g
1/2 cup sugar
100g
3 eggs
150g

Instructions:

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
2. Mix Dry Ingredients: In a large mixing bowl, whisk together the flour and baking powder until well combined.
3. Add Cranberries and Almonds: Stir in the dried cranberries and roughly chopped almonds into the flour mixture until they are evenly distributed.
4. Beat Eggs and Sugar: In a separate bowl, beat the eggs and sugar together using a hand mixer or whisk until the mixture is light and fluffy.
5. Combine Wet and Dry Ingredients: Gradually add the wet mixture to the dry ingredients, stirring until a dough forms. The dough might be slightly sticky, but it should be manageable.
6. Form the Dough: Lightly flour your hands and shape the dough into a log approximately 12 inches (30 cm) long and 2-3 inches (5-7.5 cm) wide. Place the log onto the prepared baking sheet.
7. First Bake: Bake in the preheated oven for 25-30 minutes, or until the log is firm to the touch and lightly golden. Remove from the oven and let it cool for about 10 minutes.
8. Slice the Biscotti: Once the log is cool enough to handle, transfer it to a cutting board. Using a serrated knife, cut the log diagonally into 1/2-inch (1.25 cm) thick slices.
9. Second Bake: Arrange the slices cut-side down back onto the baking sheet. Bake for an additional 10-15 minutes, turning the slices over halfway through baking, until the biscotti are dry and crisp.
10. Cool and Store: Allow the biscotti to cool completely on a wire rack. Once cooled, store them in an airtight container.

Tips:

- Ensure that the dough is well mixed to evenly distribute the cranberries and almonds.

- For ease of cutting, allow the biscotti logs to cool slightly after the first bake.

- Use a sharp, serrated knife to slice the logs into individual biscotti to prevent crumbling.

- If you prefer a softer biscotti, reduce the second baking time slightly.

- Store biscotti in an airtight container to maintain their crispness.

Your cranberry and almond biscotti are now ready to be enjoyed! These twice-baked treats are perfect for sharing with friends and family or savoring with a warm beverage. Happy baking!

Nutrition Facts
Serving Size100 grams
Energy
Calories 330kcal17%
Protein
Protein 10g6%
Carbohydrates
Carbohydrates 60g17%
Fiber 2.74g7%
Sugar 27g26%
Fat
Fat 7g8%
Saturated 1.13g4%
Cholesterol 100mg-
Vitamins
Vitamin A 45ug5%
Choline 90mg17%
Vitamin B1 0.16mg13%
Vitamin B2 0.19mg14%
Vitamin B3 0.97mg6%
Vitamin B6 0.06mg4%
Vitamin B9 30ug8%
Vitamin B12 0.26ug11%
Vitamin C 0.02mg0%
Vitamin E 2.24mg15%
Vitamin K 1.15ug1%
Minerals
Calcium, Ca 90mg7%
Copper, Cu 0.17mg18%
Iron, Fe 1.30mg12%
Magnesium, Mg 36mg9%
Phosphorus, P 150mg12%
Potassium, K 150mg4%
Selenium, Se 16ug30%
Sodium, Na 120mg8%
Zinc, Zn 1.01mg9%
Water
Water 27g-
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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