Cranberry Almond Biscotti

Cranberry Almond Biscotti

83 Reviews 12 Pics
  • Prep

    30 m
  • Cook

    50 m
  • Ready In

    1 h 30 m
Recipe by  KATHIANNE

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

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Adjust Servings

Original recipe yields 30 cookies



  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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Reviews (83)

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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 as a result. With that said, I have made this recipe a dozen or so times and I have added a few things that others may find handy: 1) You can "knead" the cookie dough in the bowl you are working with. You may need to wet your hands to avoid copious amounts of batter sticking to you. 2) Add the almonds and cranberries to the dry ingredients as it is far easier to incorporate them into the dry than the wet. 3) Add lemon zest or orange zest to the mix to make the cookies even more aromatic and enjoyable. 4) Instead of the "logs" that are suggested, create 2 giant cookies about 5-6 inches in diameter. Put them on baking paper to ease in cleanup and removal. The cookies will be cut in straight lines and result in large biscotti instead of smallish ones. With a circle, there is not need to cut on a bias, since any angle is straight in a circle. 5) If your fingers can stand it (or use an oven mit), cut the biscotti into fingers almost immediately upon removing them from the oven. The biscotti will still be soft enough not to crumble when you cut them and you can save 10 minutes of cooling time. 6) Ensure that the second time you bake them, you lay the fingers bottom-down instead of possibly on their sides. This will prevent uneven browning on the sides. 7) Coat with chocolate o



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 is not in the recipie is to knead them for a few minutes when they are in the two seperate logs, or else the dough is a bit crumbly and unmanagable. I have made these twice now, and the second time, I dipped oneend in chocolate and gave them away to friends around the holidays, so pretty!



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. My first instinct was right though. The texture was not at all good, and they seemed stale later that afternoon already.

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Amount Per Serving (15 total)

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

Based on a 2,000 calorie diet



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Cranberry Pistachio Biscotti


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Lemon Poppy Seed Biscotti