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:
- , whole
- , sweetened & dried
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 Recipe
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Ingredients
- 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
- If the first few slices fall apart you need to let the biscotti cool a bit longer.
Nutrition
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!
Another Biscotti recipe:
Debbie
Excellent results. I replaced 1/2 flour with almond meal with great results
Sarah Mock
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
Sarah Mock
Lucy,
THANK YOU! I love hearing from readers when they love my recipes.
Sarah
Lucy
These were amazing. Everything looked exactly like the pictures you posted. Very easy to follow along. I loved them.
Crissie Woolard
OMG! Thank you so much for such a generous giveaway!! This would make my morning great!! Hope you have a Happy Memorial Day!!
aecharlebois
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
I can't wait to try that recipe! It would go perfect with some coffee, for sure. :)
Mary Beth Elderton
This recipe looks wonderful!
Elizabeth Walton
This would be amazing! :-)