Thank you for being here, my friend! Today we’re diving into a recipe that’s part crisp, part chewy, and entirely delightful: Cranberry Almond Biscotti. There’s something magical about biscotti—how it turns your everyday coffee or tea into a little European café moment right at your kitchen table. This one? It’s studded with tangy dried cranberries, crunchy almonds, and just the right kiss of vanilla.
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Overview of Recipe Content
What is Cranberry Almond Biscotti?
Biscotti are twice-baked Italian cookies that are dry, crisp, and perfect for dunking. This version brings together the tart chewiness of cranberries with the nutty crunch of almonds, all wrapped in a tender vanilla-scented dough.
Why You’ll Love It:
- Perfect dunkers for coffee, tea, or even hot cocoa.
- Keep well for weeks—ideal for gifting.
- Elegant yet incredibly simple to make.
What It Tastes Like:
Sweet with bursts of tart cranberry, the earthy crunch of almonds, and a subtle vanilla warmth. The texture is firm and crisp, but never rock-hard.
Health/Nutritional Perks:
- Lower in fat than many cookies.
- Dried cranberries bring a dose of antioxidants.
- Easily adaptable to whole wheat or gluten-free flour.
Ingredients You’ll Need:
- 2 cups all-purpose flour
- 1 tsp baking powder
- ¼ tsp salt
- ½ cup sugar
- 2 eggs
- 1 tsp vanilla extract
- ½ cup dried cranberries
- ½ cup sliced almonds
Tools Needed:
- Mixing bowls
- Electric mixer or whisk
- Baking sheet
- Parchment paper
- Serrated knife
Suggested Substitutions:
- Swap cranberries for dried cherries or apricots.
- Use pistachios instead of almonds for a festive green-and-red look.
- Add orange zest for a citrusy twist.
How to Make Cranberry Almond Biscotti
- Preheat and Prepare: Heat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Mix Dry Ingredients: In a medium bowl, whisk together flour, baking powder, and salt.
- Whisk Wet Ingredients: In a large bowl, beat sugar and eggs until pale and fluffy (about 2 minutes). Mix in vanilla.
- Combine: Gradually add dry mixture into wet ingredients until a soft dough forms. Fold in cranberries and almonds.
- Shape and Bake: On your prepared sheet, shape dough into a log (about 12” long). Bake for 25–30 minutes, until golden and firm to the touch.
- Cool Slightly & Slice: Let the log cool for 10 minutes. Using a serrated knife, cut into ½-inch slices.
- Second Bake: Lay slices flat and bake 8–10 minutes per side, until dry and crisp.
- Cool & Enjoy: Transfer to a wire rack to cool completely before storing.
What to Serve with Cranberry Almond Biscotti
Tips for Making It Perfect
- Use a serrated knife and gentle sawing motion for clean slices.
- Don’t rush the cooling before slicing; warm biscotti can crumble.
- For extra crunch, bake a few minutes longer during the second bake.
- Store in an airtight container to keep that perfect crisp.
Storage Instructions
- Room Temp: Store in airtight container for up to 2 weeks.
- Freezer: Wrap tightly and freeze up to 3 months. Thaw and crisp in a 300°F oven for 5 minutes.
General Information
Biscotti, also known as cantucci in Tuscany, have been enjoyed since Roman times. The double-bake method made them perfect for long travels—and they’re still beloved for that unbeatable crunch.
Frequently Asked Questions
Can I make these gluten-free?
Yes! Swap in a 1:1 gluten-free baking flour blend.
Do I have to use vanilla extract?
You can use almond extract for a stronger nutty flavor.
How do I prevent biscotti from becoming too hard?
Bake just until dry, not until overly browned, especially in the second bake.
Conclusion
These Cranberry Almond Biscotti bring joy in every crunchy, nutty, fruity bite. Whether you’re making them for yourself or gifting them in a pretty tin, they’re bound to become a staple in your baking lineup. If you love cranberries, try my Cranberry Orange Bread or my White Chocolate Cranberry Cookies next.
Interactive Elements
Tried this recipe? Leave a comment and let me know how it turned out! And don’t forget to share a photo on Pinterest—tag me @poulefrecipe so I can see your beautiful biscotti.
Nutritional Information (per serving, 1 biscotti)
| Calories | Carbs | Protein | Fat | Saturated Fat | Sugar | Fiber | Sodium |
|---|---|---|---|---|---|---|---|
| 95 | 15g | 2g | 3g | 0.5g | 7g | 1g | 30mg |
Cranberry Almond Biscotti – The Irresistibly Crunchy Treat You’ll Make Again and Again
- Total Time: 60
- Yield: 24 biscotti 1x
Description
These Cranberry Almond Biscotti are crisp, flavorful, and perfect for dipping in coffee or tea. Studded with tart cranberries and crunchy almonds, they’re an elegant treat that’s surprisingly easy to make.
Ingredients
2 cups all-purpose flour
1 tsp baking powder
¼ tsp salt
½ cup sugar
2 eggs
1 tsp vanilla extract
½ cup dried cranberries
½ cup sliced almonds
Instructions
1. Preheat oven to 350°F and line baking sheet with parchment paper.
2. Whisk together flour, baking powder, and salt.
3. Beat sugar and eggs until pale and fluffy, then mix in vanilla.
4. Stir in dry ingredients, then fold in cranberries and almonds.
5. Shape dough into a log and bake 25–30 minutes.
6. Cool 10 minutes, slice, and bake again 8–10 minutes per side.
7. Cool completely before serving or storing.
Notes
For extra crunch, bake a few minutes longer in the second bake.
Store in an airtight container for up to 2 weeks.
- Prep Time: 15
- Cook Time: 45
- Category: Dessert, Snack
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 biscotti
- Calories: 95
- Sugar: 7
- Sodium: 30
- Fat: 3
- Saturated Fat: 0.5
- Unsaturated Fat: 2.5
- Trans Fat: 0
- Carbohydrates: 15
- Fiber: 1
- Protein: 2
- Cholesterol: 15
