Almond biscotti with cranberries is perfect for enjoying alongside a cup of espresso or coffee drink. This easy Italian twice-baked cookie is delicious to enjoy at home or package them up and give as a gift.

ALMOND BISCOTTI RECIPE WITH CRANBERRIES.

If you love this biscotti cookie you are going to want to try my recipe for easy peanut butter blossom cookies. New to my cookie tray this year will be Biscoff Butter Cookies.

Ingredients:

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How to make biscotti:

In a separate bowl, sift together the flour and baking powder.

A bowl of batter with a whisk in it, ready for preparing an almond biscotti recipe

In a mixing bowl with the paddle attachment, beat the sugar, softened butter, lemon zest, and salt. Beat the mixture until it is creamed together, let the mixer run on medium-high for about 3 minutes.
Add the eggs, one at a time.
Add the flour mixture to the butter and egg blend.
Just before the batter comes together, add the almonds and cranberries.
Do not over-mix.
Form the dough into a log about 10-inch long, 4-inch wide log on the prepared baking sheet. I use a silpat mat but parchment paper works as well.
Bake at 350 until light golden, about 40 minutes.
Cool at least 30 minutes.
Use a long serrated slicing knife and use a pressing/sawing motion to slice the biscotti widthwise into ½ to 1-inch slices.
Line the biscotti up on a metal cooling rack and place the cooling rack on a cookie sheet.
Back into the 350 degree oven they go for another 20-30 minutes. I say 20-30 minutes because it depends on how thick you have sliced your biscotti. The thicker they are, the longer they are going to continue to bake.

Almond Biscotti With Cranberries

Sarah Mock

4.64 from 46 votes

Classic almond biscotti with crunchy toasted almonds and dried cranberries, baked to perfection for a crispy, nutty treat loved by coffee lovers.

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24 cookies

Ingredients

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Instructions

Sift together the flour and baking powder.
In a mixing bowl with the paddle atachment, beat the sugar, softened butter, zest of one lemon and salt.
Beat the mixture until it is creamed together, let the mixer run on medium high for about 3 minutes.
Add the eggs, one at a time.
Add the flour mixture to the butter and egg blend.
Just before the batter comes together, add the almonds and cranberries.
Do not over mix.
Form the dough into a log about 10-inch long, 4-inch wide log on the prepared baking sheet.
I use a silpat mat but parchment paper works as well.
Bake at 350 until light golden, about 40 minutes.
Cool at least 30 minutes.
Use a long serrated slicing knife and use a pressing/sawing motion to slice the biscotti widthwise into ½ to 1 inch slices.
If the first few slices fall apart you need to let the biscotti cool a bit longer.
Line the biscotti up on a metal cooling rack and place the cooling rack on a cookie sheet.
Back into the 350 degree oven they go for another 20-30 minutes. I say 20-30 minutes because it depends on how thick you have sliced your biscotti. The thicker they are, the longer they are going to continue to bake.

Nutrition

Notes

If the first few slices fall apart you need to let the biscotti cool a bit longer.

Cookie Recipes

Italian

I am Sarah Mock. Welcome!

Sarah Mock is a classically trained Chef and graduate of Johnson & Wales University. A culinary blogger for 16 years Sarah helps the home cook prepare her recipes with professional results.

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