Cranberry-Almond Biscotti

"Great for the holiday cookie tray!"
photo by Annacia photo by Annacia
photo by Annacia
photo by wicked cook 46 photo by wicked cook 46
photo by wicked cook 46 photo by wicked cook 46
photo by Maito photo by Maito
photo by Maito photo by Maito
Ready In:
1hr 30mins
2 1/2 dozen




  • Preheat oven to 325ºF.
  • Combine dry ingredients in a medium mixing bowl.
  • Beat eggs, egg whites, and vanilla in a separate bowl until frothy.
  • Add egg mixture to dry ingredients, mixing just until moist, using an electric mixer on medium speed.
  • Add almonds and cranberries; mix thoroughly.
  • On a floured surface, divide batter in half and pat each half into a log about 14 inches long and 1 1/2 inches wide.
  • Place on a cookie sheet and bake in oven for 30 minutes.
  • Cool on wire rack.
  • Reduce oven temperature to 300ºF.
  • Cut biscotti into 1/2 inch slices. Stand upright on cookie sheet and bake another 20 minutes.
  • Let cool and store in a loosely covered container.

Questions & Replies

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  1. Lovely biscotti. Aside from replacing the sugar with Splenda I made them exactly by the recipe. They are more moist and softer than most biscotti and have a flavor that makes you keep taking "Just one more!". Great little tang with just the right amount of sweetness to balance to balance it without being too sweet. By all means try these with a cup of vanilla coffee. They look beautiful for Christmas too. :D
  2. I also used dried cranberries and almond extract. This was my first time making biscotti and our first time eating them. My DH LOVES it. Easy recipe and just begs for a hot cup of coffee . Made for Went to the Market tag
  3. Added just a touch of almond flavoring to the vanilla, and fresh nutmeg. First attempt at Biscotti and will likely make this again.
  4. Had to try this recipe out NOW, but ended up using dried cranberries, 'cause I only have 2 bags of the frozen berries left! These are very tasty biscotti, which means I'll be keeping the recipe around ~ Definitely want to make these during the next winter holiday season when I can get fresh cranberries! Thanks for sharing your recipe with someone who REALLY LOVES both cranberries AND biscotti! [Tagged, made & reviewed in Every Day Is a Holiday! cooking game]
  5. These are really good. I did about one third of the spices and 3/4 of the sugar, but I think I would do even less next time. I also wanted to punch up the almond flavor, so I added 1/4 tsp of extract (I could have probably tripled that though, to really make it taste like almond). I love the fresh cranberries in these. This was my first time making biscotti, so I probably didn't wrapped them loosely enough, they kind of lost their crunchiness the next day. Two and a half dozen was spot on in terms of yield. You can see from the photos that these look gorgeous as well!


WARNING: Make my recipes if you want, but I am no longer an active member and will not acknowledge reviews, photos or answer questions via z-mail. I find this site to be pretty useless without the forums. I can find recipes on a lot of different websites.
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