Cranberry-Almond Biscotti

Prep Time
Cook Time
1h 30m
Ready In

"Great for the holiday cookie tray! Makes 2 1/2 dozen."

Original recipe yields 30 servings


  • Serving Size: 1 (30 g)
  • Calories 76.2
  • Total Fat - 0.7 g
  • Saturated Fat - 0.2 g
  • Cholesterol - 16.2 mg
  • Sodium - 60.3 mg
  • Total Carbohydrate - 15.5 g
  • Dietary Fiber - 0.6 g
  • Sugars - 6.9 g
  • Protein - 2.2 g
  • Calcium - 22.6 mg
  • Iron - 0.3 mg
  • Vitamin C - 0.7 mg
  • Thiamin - 0 mg

Step 1

Preheat oven to 325ºF.

Step 2

Combine dry ingredients in a medium mixing bowl.

Step 3

Beat eggs, egg whites, and vanilla in a separate bowl until frothy.

Step 4

Add egg mixture to dry ingredients, mixing just until moist, using an electric mixer on medium speed.

Step 5

Add almonds and cranberries; mix thoroughly.

Step 6

On a floured surface, divide dough in half and pat each half into a log about 14 inches long and 1 1/2 inches wide.

Step 7

Place on a cookie sheet and bake in oven for 30 minutes.

Step 8

Cool on wire rack.

Step 9

Reduce oven temperature to 300ºF.

Step 10

Cut biscotti into 1/2 inch slices. Stand upright on cookie sheet and bake another 20 minutes.

Step 11

Let cool and store in a loosely covered container.

Tips & Variations

No special items needed.



These are great! I’ve made them about a dozen times already and we all love them. They can be crumbly if your not careful when cutting, but they firm up exactly like biscotti should and just melt in your mouth when dipped in coffee. I’ve tried a lot of biscotti recipes various places and so far I have come back to this one! Thank you!

review by:
(23 Jun 2015)


These turned out wonderful, just the perfect amount of spices and sweetness the only change I made was I use chopped almonds in place of sliced and dried cranberries. I'm making them again next week to take to a Christmas party, thanks so much Mike!

review by:
(11 Dec 2014)