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.
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:
Recipe Card?
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How to make biscotti:
- In a separate bowl, sift together the flour and baking powder.
- 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
Classic almond biscotti with crunchy toasted almonds and dried cranberries, baked to perfection for a crispy, nutty treat loved by coffee lovers.
Ingredients
- 2 Cups Flour, All Purpose
- 1 ½ teaspoons Baking Powder
- ¾ Cup Sugar
- ½ Cup unsalted butter room temperture
- 1 zest of a lemon
- ¼ Teaspoon salt
- 2 Egg
- ¾ Cup whole almonds
- ⅔ Cup dried cranberries
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
Serving: 1cookie | Calories: 139kcal | Carbohydrates: 19g | Protein: 3g | Fat: 7g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 24mg | Sodium: 31mg | Potassium: 82mg | Fiber: 1g | Sugar: 9g | Vitamin A: 139IU | Vitamin C: 2mg | Calcium: 29mg | Iron: 1mg
Notes
- If the first few slices fall apart you need to let the biscotti cool a bit longer.
CourseCookie Recipes
CuisineItalian
Connie says
It says whole almond but in the picture of the biscotti the don’t look whole. Can you clarify for me please. Raw almonds or toasted, sliced or whole or broken ones?
Sarah Mock says
I am more than happy to clarify for you Connie. I use whole roasted almonds in the biscotti. After the 'log' is baked I use a long cerated knife to slice the long into cookies. The knife will cut through the almonds, revealing the center of the almond. While whole almonds are not necessary, you are welcome to substitute broken pieces if that is what you have available.
I hope that was helpful.
Sarah
Maureen says
Would love to use this recipe but I need a dairy free version.
Can I substitute 1/2 cup of oil for the 1/2 cup of butter?
Thank you
Maureen
Sarah Mock says
Maureen,
I have not tested substituting oil for the butter so I can't say with 100% certainty it will work. In THEROY it will. Be sure to beat the oil and sugar thoroughly as you would the butter and sugar. They texture of the cookie will be different with the oil substitution but it is worth a try.
Debbie says
Excellent results. I replaced 1/2 flour with almond meal with great results
Lucy says
These were amazing. Everything looked exactly like the pictures you posted. Very easy to follow along. I loved them.
Sarah Mock says
Lucy,
THANK YOU! I love hearing from readers when they love my recipes.
Sarah
Sarah Mock says
Lucy,
thank you so much for the comment. I love when people love the recipes I create and share. Your comment warms my heart so much!
Sarah
Crissie Woolard says
OMG! Thank you so much for such a generous giveaway!! This would make my morning great!! Hope you have a Happy Memorial Day!!
aecharlebois says
Thanks so much for the chance to win! =) This recipe looks awesome! I don't think I've ever had biscotti before, but I bet I would love it, since it has cranberries in it. Yummy!
satrntgr says
I can't wait to try that recipe! It would go perfect with some coffee, for sure. :)
Mary Beth Elderton says
This recipe looks wonderful!
Elizabeth Walton says
This would be amazing! :-)