Perfectly crunchy texture ideal for dipping in coffee or tea
Balanced flavors of tart cranberries and nutty almonds
Simple ingredients and easy preparation
Long shelf life compared to many cookies
Great for holiday baking or homemade gifts
Can be customized with chocolate or different nuts
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
2 cups all-purpose flour 3/4 cup granulated sugar 1 teaspoon baking powder 1/4 teaspoon salt 2 large eggs 1 teaspoon vanilla extract 1/2 teaspoon almond extract 3/4 cup dried cranberries 3/4 cup whole almonds
Directions
Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
In a bowl, whisk together flour, sugar, baking powder, and salt.
In another bowl, beat the eggs with vanilla extract and almond extract until combined.
Add the wet ingredients to the dry ingredients and mix until a dough forms.
Fold in dried cranberries and almonds until evenly distributed.
Divide the dough in half and shape each portion into a log about 10 inches long and 2 inches wide on the prepared baking sheet.
Bake for 25–30 minutes until lightly golden.
Remove from the oven and allow the logs to cool for about 10 minutes.
Slice the logs diagonally into 1/2-inch thick pieces.
Arrange the slices cut-side down on the baking sheet.
Bake again for 10–12 minutes, then flip and bake another 8–10 minutes until crisp.
Allow the biscotti to cool completely before serving.
Servings and timing
Servings: about 20 biscotti
Preparation time: 15 minutes First bake: 25–30 minutes Second bake: 18–22 minutes Total time: about 1 hour
Variations
Chocolate Drizzled Biscotti Drizzle melted dark or white chocolate over the cooled biscotti for extra sweetness.
Orange Cranberry Biscotti Add 1 tablespoon orange zest to the dough for a bright citrus flavor.
Pistachio Cranberry Biscotti Replace the almonds with pistachios for a slightly different nutty taste.
White Chocolate Cranberry Biscotti Mix white chocolate chips into the dough along with the cranberries.
Gluten-Free Biscotti Use a gluten-free all-purpose flour blend as a substitute for regular flour.
Storage/Reheating
Room Temperature Store biscotti in an airtight container at room temperature for up to 2 weeks.
Freezer Freeze baked biscotti in a sealed container for up to 3 months.
Reheating If biscotti soften slightly, place them in a 300°F (150°C) oven for 5–7 minutes to restore their crisp texture.
FAQs
What does biscotti mean?
Biscotti means “twice baked” in Italian, which refers to the two-step baking process.
Why are biscotti baked twice?
The second bake removes moisture and gives biscotti their signature crunchy texture.
Can I chop the almonds?
Yes, chopped almonds work well and distribute more evenly throughout the dough.
Do I need to toast the almonds first?
It’s optional, but lightly toasted almonds can enhance the nutty flavor.
Why did my biscotti crumble when slicing?
If the loaf is too hot when sliced, it can crumble. Let it cool slightly before cutting.
Can I make biscotti without nuts?
Yes, you can omit the almonds or replace them with chocolate chips or seeds.
What is the best way to slice biscotti?
Use a sharp serrated knife and cut gently to avoid breaking the cookies.
Can biscotti dough be made ahead of time?
Yes, the dough can be refrigerated for up to 24 hours before baking.
Are biscotti supposed to be very hard?
Yes, biscotti are intentionally crisp so they can be dipped in coffee or tea.
What drinks pair well with biscotti?
Coffee, espresso, cappuccino, tea, and hot chocolate pair wonderfully with biscotti.
Conclusion
Cranberry Almond Biscotti are a delightful combination of crunchy texture, tart cranberries, and nutty almonds. Easy to make and perfect for dipping, they are a classic treat that can be enjoyed anytime. Whether served with coffee or packaged as a homemade gift, these biscotti are sure to become a favorite in your baking collection.
Cranberry Almond Biscotti are classic Italian twice-baked cookies with a crisp texture and delicious balance of flavors. Made with tart dried cranberries and crunchy almonds, these homemade biscotti are lightly sweet and perfect for dipping into coffee, tea, or hot chocolate. With their long shelf life and elegant appearance, cranberry almond biscotti are ideal for holiday baking, homemade gifts, or a simple everyday treat.
Author:Catherine
Prep Time:15 minutes
Cook Time:45 minutes
Total Time:1 hour
Yield:20 biscotti
Category:Dessert
Method:Baking
Cuisine:Italian-Inspired
Diet:Vegetarian
Ingredients
2 cups all-purpose flour
3/4 cup granulated sugar
1 teaspoon baking powder
1/4 teaspoon salt
2 large eggs
1 teaspoon vanilla extract
1/2 teaspoon almond extract
3/4 cup dried cranberries
3/4 cup whole almonds
Instructions
Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a bowl, whisk together flour, sugar, baking powder, and salt.
In another bowl, beat the eggs, vanilla extract, and almond extract until well combined.
Add the wet ingredients to the dry ingredients and mix until a soft dough forms.
Fold in the dried cranberries and whole almonds until evenly distributed.
Divide the dough in half and shape each portion into a log about 10 inches long and 2 inches wide on the prepared baking sheet.
Bake for 25–30 minutes until the logs are lightly golden.
Remove from the oven and let them cool for about 10 minutes.
Using a sharp serrated knife, slice the logs diagonally into 1/2-inch thick pieces.
Arrange the slices cut-side down on the baking sheet.
Bake again for 10–12 minutes, then flip the biscotti and bake another 8–10 minutes until crisp.
Allow the biscotti to cool completely before serving
Notes
Let the biscotti logs cool slightly before slicing to prevent crumbling.A serrated knife works best for clean cuts.For deeper flavor, you can lightly toast the almonds before adding them to the dough.Biscotti will harden as they cool, giving them their signature crunchy texture.
