Cranberry Biscotti Almonds (Printable version)

Twice-baked biscotti enriched with dried cranberries and toasted almonds, ideal for coffee or tea pairing.

# Ingredient List:

→ Dry Ingredients

01 - 2 cups all-purpose flour
02 - 1 teaspoon baking powder
03 - 1/4 teaspoon salt

→ Wet Ingredients

04 - 2/3 cup granulated sugar
05 - 2 large eggs
06 - 1 teaspoon pure vanilla extract
07 - 1/2 teaspoon almond extract
08 - 4 tablespoons unsalted butter, melted and cooled

→ Add-Ins

09 - 3/4 cup dried cranberries
10 - 2/3 cup whole almonds, toasted and coarsely chopped

# How to Make It:

01 - Preheat oven to 350°F. Line a baking sheet with parchment paper.
02 - In a medium bowl, whisk together all-purpose flour, baking powder, and salt.
03 - In a large bowl, beat granulated sugar and eggs until light and thick, approximately 2 minutes. Incorporate vanilla extract, almond extract, and melted butter.
04 - Gradually add the dry mixture to the wet ingredients, stirring until just combined.
05 - Fold in dried cranberries and toasted almonds evenly into the dough.
06 - Divide dough in half. Shape each portion into a log approximately 12 inches long and 2 inches wide. Place on prepared baking sheet.
07 - Bake logs for 25 minutes until light golden and firm. Remove and cool on the sheet for 10 minutes.
08 - Lower oven temperature to 300°F to prepare for second bake.
09 - Using a serrated knife, slice each log diagonally into 1/2-inch thick pieces. Arrange slices cut side down on the baking sheet.
10 - Bake slices for 10 minutes, flip, then bake an additional 10 minutes until dry and golden. Cool completely on a wire rack.

# Expert Suggestions:

01 -
  • They stay fresh for weeks, making them the perfect gift or pantry treasure you can reach for anytime the craving strikes
  • The twice-baked method creates that signature crunch that transforms a simple cookie into something really special
  • Tart cranberries balanced with toasted almonds and a whisper of almond extract make every bite feel indulgent without being heavy
  • They're the ultimate reason to slow down with your morning coffee or afternoon tea
02 -
  • The double bake is everything—it's what separates these from regular cookies and creates that signature crunch that makes them perfect for dunking
  • Temperature matters more than time in the second bake; if your oven runs hot, check them at 8 minutes. Burnt biscotti are sad biscotti
  • Don't slice while still warm—wait those 10 minutes. Warm biscotti crumble; cooled ones slice cleanly with that satisfying snap
03 -
  • If your logs are uneven in thickness, some pieces will dry faster than others. Take time to shape them uniformly, and your second bake will be much more consistent
  • Don't skip cooling the melted butter—warm butter will cook your eggs and create a heavier texture. Thirty seconds under cool running water works perfectly
  • The serrated knife is genuinely essential. A dull knife will compress the log rather than slice it, creating tough, dense pieces instead of crispy ones

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