Cranberry and almond biscotti

Name: Cranberry and almond biscotti
Prep time: 25 min
Cook time: 45 min
Total time: 70 min
Yield: 6 servings
Cuisine: Italian
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)

Cranberry and almond biscotti features the tartness of dried cranberries paired with the crunch of almonds, baked twice for a perfectly crisp texture. Enjoy these Italian cookies with coffee or as a delightful standalone treat.

15 Dec 2025
Cook time 45 min
Prep time 25 min

Ingredients:

2 cups all-purpose white wheat flour
1 tsp baking powder
1/2 cup dried cranberries
1/3 cup almonds
1/2 cup sugar
3 eggs

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.

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.

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!

Cranberry and almond biscotti FAQ:

What is the total baking time for the biscotti?

The total baking time is approximately 35-45 minutes. Initially, bake the log for 25-30 minutes, then slice and bake the slices for an additional 10-15 minutes.

How can I tell when the biscotti are done?

The biscotti are done when they are dry and crisp, and lightly golden. During the second bake, ensure they are firm to the touch and toasted to your preference.

What is the best way to store the biscotti?

Store the cooled biscotti in an airtight container at room temperature. They can last for up to two weeks when stored properly.

Can I substitute any ingredients in the biscotti?

Yes, you can substitute the dried cranberries with other dried fruits like apricots or raisins, and the almonds with other nuts like pistachios or walnuts, according to your preference.

What size baking sheet should I use for the biscotti?

A standard half sheet pan (about 18x13 inches) works well for this recipe. Ensure it is lined with parchment paper or a silicone baking mat for easy removal.

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.

Nutrition per serving

6 Servings
Calories 330kcal
Protein 10g
Carbohydrates 60g
Fiber 2.74g
Sugar 27g
Fat 7g

Cranberry and almond biscotti