Cranberry Almond Biscotti

Cranberry Almond Biscotti


"I modified a recipe to make this a darker biscotti. For a richer almond flavor, use almond extract instead of the vanilla."


1 h 30 m servings 189 cals
Serving size has been adjusted!

Original recipe yields 15 servings



  • Calories:
  • 189 kcal
  • 9%
  • Fat:
  • 3.2 g
  • 5%
  • Carbs:
  • 35.5g
  • 11%
  • Protein:
  • 4.2 g
  • 8%
  • Cholesterol:
  • 25 mg
  • 8%
  • Sodium:
  • 92 mg
  • 4%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 325 degrees F (170 degrees C).
  2. Combine dry ingredients in a medium sized mixing bowl. Whisk together eggs, egg whites, and vanilla or almond extract in a separate mixing bowl.
  3. Add egg mixture to dry ingredients, mixing just until moist, using an electric mixer on medium speed. Add dried cranberries and almonds; mix thoroughly.
  4. On floured surface, divide batter in half and pat each half into a log approximately 14 inches long and 1 1/2 inches thick. Place on a cookie sheet and bake 30 minutes or until firm. Cool on a wire rack about 10 minutes, or until cool enough to handle.
  5. Cut biscotti on the diagonal into 1/2-inch slices. Reduce oven temperature to 300 degrees F (150 degrees C). Place cut biscotti upright on a cookie sheet, spacing them about an inch apart, and bake for an additional 20 minutes. Let cool and store in a loosely covered container.
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  1. 109 Ratings


This is what traditional biscotti is *supposed* to taste like. Biscotti is not supposed to have oils or fats in them and are supposed to be one of the more nutritious cookies that you can make ...

When I first made these, I had never done biscotti before, and I was afraid they would be a flop, but they were GREAT! I used the almond extract, and the only thing you need to do to these that...

I didn't like this one at all. I've made many different kinds of biscotti before, and I thought this one sounded strange without any butter or oil in it, but figured I'd give it a try anyhow. ...

Excellent! I forgot to put the cranberries and almonds in, but I had already put the logs onto the cookie sheet, so I sprinkled some almonds on top (I had used almond extract) and baked them an...

I substituted three quarters of the sugar with Splenda with excellent results. They are outstanding!!

FANTASTIC!! This biscotti was perfect! Everything you think about a biscotti - is what this is! Long and thick and ultra crispy, yet has a nice delicate flavor! I don't know why other recipes ar...

This is so easy (for biscotti). I made this last year for a cookie exchange with 13 other women and this was voted as the winner. I added 1 t. cinnamon and 1/2 t nutmeg, and used Crasins instead...

This recipe was extremely easy to make and low in fat to boot! I used whole almonds instead of sliced and it turned out perfectly! I will definitely be making this biscotti recipe again!

I have made these Biscotti repeatedly with outstanding results. I make them gluten free and they are easily adapted to GF starches with the addition of xantham gum. They are crumbly to slice b...