cranberry almond biscotti recipe

Written ByJenny Smyth Posted on
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The Best cranberry almond biscotti recipe

I am so excited to share with you my favorite cranberry almond biscotti recipe. I have been making this recipe for years, and it’s a staple in our household during the holiday season. The combination of sweet and tangy flavors, along with the crunch of almonds, makes this biscotti a perfect treat for any occasion.

My kids love helping me in the kitchen, and this recipe is one of their favorites to make and devour. We always have a batch or two on hand, whether it’s for a family gathering or just a quick snack after school. The best part about this recipe is that it’s incredibly easy to make and requires minimal ingredients, making it perfect for busy home cooks like myself.

I’ve experimented with various flavor combinations over the years, but the classic cranberry almond remains my top choice. The tartness of the cranberries pairs perfectly with the richness of the almonds, creating a delicious flavor profile that’s both familiar and exciting. One of the key techniques in making this biscotti is to use high-quality ingredients, especially when it comes to the almonds and cranberries.

I prefer to use fresh or frozen cranberries for the best flavor and texture. The texture of this biscotti is also a highlight – it’s crunchy on the outside and soft on the inside, making it irresistible to both kids and adults alike. I’ve served this biscotti at countless gatherings, from holiday parties to casual get-togethers with friends.

It’s always a hit, and I’ve received countless requests for the recipe over the years. This biscotti is more than just a tasty treat; it’s a symbol of love and connection in our household.

Cranberry Almond Biscotti

4.7 from 1610 votes

These twice-baked Italian cookies are crunchy and perfect for dipping in coffee or tea. Tart cranberries and toasted almonds add flavor and texture to every slice.

Prep Time20 mins
Cook Time55 mins
Resting Time0 mins
Total Time1 hr 15 mins
Servings: 24Cuisine: InternationalCalories: 120 kcal

🥘Ingredients

For the Dough

1 3/4 cups all-purpose flour
1 cup granulated sugar
1 teaspoon baking powder
1/4 teaspoon salt
3 large eggs
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1 cup dried cranberries
3/4 cup sliced almonds, toasted

👨‍🍳Directions

1Preheat the oven to 350°F (175°C).
2Line a baking sheet with parchment paper.
3In a large bowl, whisk together the flour, sugar, baking powder, and salt until combined.
4In a separate small bowl, beat the eggs, vanilla extract, and almond extract until frothy.
5Pour the egg mixture into the dry ingredients and stir with a rubber spatula until a sticky dough forms.
6Fold in the dried cranberries and toasted sliced almonds until evenly distributed.
7The dough will be very sticky, so lightly flour your hands to handle it.
8Divide the dough in half and shape each half into a log about 12 inches long and 2 inches wide on the prepared baking sheet.
9Place the logs at least 3 inches apart to allow for spreading.
10Bake the logs for 25 minutes, or until they are lightly golden and firm to the touch.
11Remove from the oven and let them cool on the baking sheet for 10 minutes.
12Reduce the oven temperature to 325°F (160°C).
13Using a serrated knife, slice each log diagonally into 1/2-inch thick slices.
14Cut with a gentle sawing motion to avoid crumbling.
15Place the biscotti slices cut-side down on the baking sheet.
16Bake for 10 minutes, then flip each slice and bake for another 10 minutes, until they are dry and crisp with a light golden color.
17Transfer the biscotti to a wire rack to cool completely.
18They will continue to crisp as they cool.
19Store in an airtight container at room temperature.

🔧Equipment

Large mixing bowl
Whisk
Rubber spatula
Baking sheet
Parchment paper
Serrated knife
Wire rack

📊Nutrition Facts (per serving)

🔥Calories: 120 kcal🧈Total Fat: 4g💛Saturated Fat: 0.5g❤️Cholesterol: 25mg🧂Sodium: 60mg🌾Total Carbs: 20g🥦Dietary Fiber: 1g🍬Sugars: 12g🥩Protein: 3g

📝Notes

For extra flavor, dip the cooled biscotti in melted dark chocolate. If the dough is too sticky to shape, chill it for 15 minutes. Toast the almonds in a dry skillet over medium heat for 3 to 5 minutes until fragrant, then cool before adding.

Watch Video Of How Cranberry Almond Biscotti Works

These cranberry almond biscotti are a wonderful addition to any gathering, whether it is a holiday brunch, a baby shower, or just a quiet afternoon at home. They are easy to make ahead, and they store beautifully, so you can always have a batch ready for unexpected guests.

I love that they are not overly sweet, so they pair perfectly with coffee, tea, or even a glass of milk for the kids. To keep them fresh, store them in an airtight container at room temperature for up to two weeks.

If you want to serve them warm, pop them in a 300 degree oven for a few minutes, but they are delicious at room temperature too. You can also crumble them over ice cream or use them as a base for a quick dessert parfait.

However you serve them, I promise they will disappear fast, and you will be asked for the recipe every time.

❓ Frequently Asked Questions About Cranberry Almond Biscotti

1. Can I use fresh cranberries instead of dried?

Fresh cranberries are not ideal for this recipe because they release too much moisture during baking, which can make the biscotti soft and prevent them from getting that crisp texture. Dried cranberries are the best choice because they hold their shape and add a concentrated tartness. If you only have fresh, you can chop them and pat them dry, but the texture will be different.

2. How do I store cranberry almond biscotti?

Store them in an airtight container at room temperature for up to two weeks. They do not need refrigeration, and keeping them sealed will help maintain their crunch. If you live in a humid climate, you can add a silica gel packet to the container to keep them extra crisp.

3. Can I freeze the biscotti dough or baked biscotti?

Yes, you can freeze both. For baked biscotti, place them in a freezer-safe bag and freeze for up to three months. Thaw at room temperature and they will still be crunchy. You can also freeze the unbaked dough logs after the first bake, then slice and bake them later, but you may need to add a few minutes to the second bake time.

4. Why did my biscotti turn out soft instead of crunchy?

Soft biscotti usually happen when they are not baked long enough during the second bake, or if they are stored before they are completely cool. Make sure you bake them for the full time in the second bake, and let them cool completely on a wire rack before storing. Also, slice them thinly, about half an inch, so they dry out properly.

5. Can I substitute the almonds with another nut?

Absolutely, you can use pecans, walnuts, or hazelnuts instead of almonds. Just toast them first to bring out their flavor, and chop them roughly. Keep the amount the same, and the recipe will work just as well. If you have a nut allergy, you can use sunflower seeds or pumpkin seeds for a nut-free version.

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