Almond Biscotti Recipe with Cranberries

Almond biscotti recipe 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.

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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. Use this Almond Biscotti Recipe as the base for other biscotti recipes. Make each recipe customizable.

Cranberry Almond Biscotti Recipe Ingredients:

• all-purpose flour
• baking powder
• sugar
• unsalted butter, room temperature
• zest of a lemon
• salt
• eggs
• almonds, whole
• cranberries, sweetened & dried

How to make biscotti:

1. In a separate bowl, sift together the flour and baking powder.
2. 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.
3. Add the eggs, one at a time.
4. Add the flour mixture to the butter and egg blend.
5. Just before the batter comes together, add the almonds and cranberries.
6. Do not over-mix.
7. 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.
8. Bake at 350 until light golden, about 40 minutes.
9. Cool at least 30 minutes.
10. Use a long serrated slicing knife and use a pressing/sawing motion to slice the biscotti widthwise into ½ to 1-inch slices.
11. Line the biscotti up on a metal cooling rack and place the cooling rack on a cookie sheet.
12. 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 Recipe

Sarah Mock

Almond biscotti recipe 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.

4.58 from 28 votes

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Note From Sarah

There is more to a recipe than just the recipe card. Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!

Prep Time 20 mins

Additional Time 40 mins

Total Time 40 mins

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Course Cookie Recipes

Cuisine Italian

Servings 24 cookies

Calories 139 kcal

Ingredients

  

1x2x3x

• 2 cups all-purpose flour
• 1 ½ teaspoons baking powder
• ¾ cup sugar
• ½ cup unsalted butter room temperture
• 1 zest of a lemon
• ¼ teaspoon salt
• 2 large eggs
• 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.

Notes

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

Nutrition

Serving: 1cookieCalories: 139kcalCarbohydrates: 19gProtein: 3gFat: 7gSaturated Fat: 3gTrans Fat: 1gCholesterol: 24mgSodium: 31mgPotassium: 82mgFiber: 1gSugar: 9gVitamin A: 139IUVitamin C: 2mgCalcium: 29mgIron: 1mg

Nutrition Disclosure

Nutritional facts are estimates and are provided as a courtesy to the reader. Please utilize your own brand nutritional values to double check against our estimates. Nutritional values are calculated via a third party. Changing ingredients, amounts or cooking technique will alter the estimated nutritional calculations.

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Espresso for Nespresso At GIANT Food Stores

Two years ago, while in France, I learned about taking time to sit down and savor them moment with a cup of espresso and a bisotti. In France, people everywhere take time to stop what they are doing and enjoy what is in front of them. They don't guzzle huge cups of sugared coffee while trying to do four other things. They stop, take the time to sip and savor what has been prepared for them. It was a great lesson I learned on that trip.

Espresso is a highly concentrated shot of intense coffee that pairs beautifully with the cranberry almond biscotti you just prepared. The dense cookie is perfect for dipping in the espresso.

Giant Food Stores are answering the demand for Nespresso compatible capsules of espresso with their own line of Italian-style blends of espresso. Allegrio, Fortissimo, Grandioso and Leggiero Decaffeineto are the 4 blends you will now be finding on Giant's shelves.

Now I can have espresso and make espresso based drink recipes at home! That is GOOD I can savor every day!

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