Name: Cranberry Almond Biscotti
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: Italian
Ingredients: 2 cups all-purpose flour; 1 teaspoon baking powder; 1/4 teaspoon salt; 1/2 cup unsalted butter, softened; 3/4 cup granulated sugar; 2 large eggs; 1 teaspoon vanilla extract; 1/2 teaspoon almond extract; 1 cup dried cranberries; 1 cup sliced almonds (toasted if desired); Optional: 1/2 cup white or dark chocolate, melted (for drizzling or dipping)

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Cranberry Almond Biscotti a crisp, golden biscotti studded with tart cranberries and crunchy almonds—this is one of those treats I love to bake when I want something cozy, crisp, and just sweet enough. These biscotti are perfect for dunking in coffee, tea, or hot cocoa, and they bring a touch of elegance to any cookie platter.

Cranberry Almond Biscotti

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

2 cups all-purpose flour

1 teaspoon baking powder

¼ teaspoon salt

½ cup unsalted butter, softened

¾ cup granulated sugar

2 large eggs

1 teaspoon vanilla extract

½ teaspoon almond extract

1 cup dried cranberries

1 cup sliced almonds (toasted if desired)

Optional Topping:

½ cup white or dark chocolate, melted (for drizzling or dipping)

Directions

I start by preheating the oven to 350°F (175°C) and lining a baking sheet with parchment paper.

In a medium bowl, I whisk together the flour, baking powder, and salt.

In a larger bowl, I beat the butter and sugar until it's light and fluffy. Then I mix in the eggs, vanilla extract, and almond extract until the mixture is smooth.

I gradually add the dry ingredients to the wet, mixing until just combined. Then I fold in the cranberries and almonds.

I divide the dough in half and shape each portion into a 12-inch-long, 3-inch-wide log directly on the baking sheet.

I bake the logs for 25–30 minutes, until they’re lightly golden. After that, I let them cool for 10 minutes.

I reduce the oven temperature to 325°F (160°C), then slice the logs diagonally into 1-inch thick pieces. I lay the slices cut-side down on the baking sheet.

I bake the slices for 10–12 minutes on each side until they're crisp and golden. Once done, I cool them completely on a wire rack.

If I’m feeling fancy, I drizzle or dip them in melted chocolate once cooled.

Servings and timing

Servings: 24 biscotti

Prep Time: 15 minutes

Cooking Time: 45 minutes

Total Time: 1 hour

Calories per serving: 150 kcal

Variations

I sometimes switch out the dried cranberries for dried cherries or chopped dried apricots if I want a different fruity twist. Pistachios also make a nice substitute for almonds and give the biscotti a festive look. For more decadence, I dip half the biscotti into dark chocolate and let them set. A sprinkle of sea salt on top of the chocolate adds a gourmet touch.

Storage/Reheating

I store the biscotti in an airtight container at room temperature for up to two weeks—they stay crisp and flavorful. For longer storage, I freeze them in a sealed bag for up to three months. To refresh them, I reheat in a 300°F (150°C) oven for about 5 minutes.

FAQs

What kind of almonds work best in this recipe?

I like to use sliced almonds, either raw or lightly toasted for extra flavor. Toasting them brings out a nuttier depth that pairs beautifully with the cranberries.

Can I make these biscotti gluten-free?

Yes, I’ve used a 1:1 gluten-free flour blend with success. Just make sure it's a blend designed for baking to maintain the crisp texture.

Why do I bake the biscotti twice?

The double baking process is what gives biscotti their signature crunch. The first bake sets the shape, and the second dries them out for that perfect crisp bite.

Can I use fresh cranberries instead of dried?

I don't recommend fresh cranberries here, as their moisture can affect the texture and baking time. Dried cranberries are ideal for consistency and shelf life.

How do I drizzle or dip them in chocolate neatly?

I melt the chocolate in a microwave-safe bowl, then use a fork to drizzle or dip one end of each biscotti. I place them on parchment until the chocolate sets.

Conclusion

Cranberry Almond Biscotti are a beautiful balance of flavor and texture, making them a favorite in my baking rotation. Whether I’m serving them at a holiday gathering, gifting a batch, or simply enjoying one with my morning coffee, they never disappoint. With a few simple ingredients and a little patience, I get a bakery-worthy treat right from my kitchen.

Recipe:

Cranberry Almond Biscotti

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Author: Cheryl
Total Time: 1 hour
Yield: 24 biscotti
Diet: Vegetarian

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Description

Crisp and golden biscotti infused with tart dried cranberries and crunchy almonds. Perfect for dunking in coffee or tea, with optional chocolate drizzle for an elegant touch.

Instructions

Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a medium bowl, whisk together the flour, baking powder, and salt.
In a large bowl, beat the butter and sugar until light and fluffy.
Add the eggs, vanilla extract, and almond extract, and mix until smooth.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Fold in the dried cranberries and sliced almonds.
Divide the dough in half and shape each into a 12-inch-long, 3-inch-wide log on the baking sheet.
Bake for 25–30 minutes, or until lightly golden. Cool for 10 minutes.
Reduce oven temperature to 325°F (160°C). Slice logs diagonally into 1-inch thick pieces.
Place slices cut-side down on the baking sheet and bake for 10–12 minutes per side until crisp and golden.
Cool completely on a wire rack.
Optional: Drizzle or dip cooled biscotti in melted chocolate and let set.