Cranberry Almond Biscotti

These cranberry almond biscotti are made with dried cranberries, almonds and almond extract. These biscotti cookies are crunchy and just a little bit soft in the center. Perfect with a cup of coffee!

Cranberry Almond Biscotti with coffee

I bake cookies all the time, but somehow it’s been a long time since I’ve made biscotti. Lately Brad has been reminding me of that fact, telling me more than once that I really need to bake some biscotti sometime. The other morning I had a few extra minutes and felt like playing around in the kitchen, so I mixed up the dough for these cranberry almond biscotti.

These biscotti are very easy to make. You bake the cookies twice. First the dough is shaped into two logs and baked, and then you bake the cookies a second time after slicing the logs into individual biscotti cookies.

If you are looking for other flavors of biscotti, be sure to visit my classic biscotti recipe with my four favorite biscotti flavors!

Cranberry almond biscotti cookies on a baking sheet.

These cranberry almond biscotti are a wonderful treat for breakfast or a snack. They are crisp on the outside and slightly soft in the center, which is just how I like my biscotti. If you want yours to be crisp all the way through, you can bake the sliced biscotti for a few extra minutes. You can try other dried fruits in place of the cranberries. Dried cherries or dried apricots would be delicious!

How to make this Italian biscotti recipe

  1. Cream together the butter and sugar.
  2. Mix in eggs, vanilla extract and almond extract.
  3. Add the dry ingredients to the wet ingredients and mix until combined.
  4. Stir in the dried cranberries and chopped almonds.
  5. Shape the dough into two logs and place the logs on a parchment paper-lined baking sheet.
  6. Bake the dough logs and then let them cool before slicing into biscotti cookie shape.
  7. Bake the sliced cookies until they are dry, crisp and lightly golden.

How to shape biscotti dough into a log shape

Slicing baked biscotti logs into biscotti cookies.

Tips for baking cranberry biscotti

  • If the dough sticks to your hands when you shape it into logs, using slightly wet hands will help.
  • Try different mix-ins in this biscotti recipe. White chocolate chips or dried cherries would be delicious.
  • Drizzle or dip the biscotti in melted white or dark chocolate for an extra pretty treat.
  • To make larger biscotti, slice the cookies at a greater angle. To make mini biscotti, shape the dough into four logs instead of two. Reduce the baking time for the smaller dough logs. I would start checking on them at 15 minutes.

Cranberry almond biscotti cookies with coffee

Cranberry Almond Biscotti

These cranberry almond biscotti are made with dried cranberries, almonds and almond extract. These biscotti cookies are crunchy and just a little bit soft in the center. Perfect with a cup of coffee!
Course Dessert
Cuisine Italian
Keyword biscotti cookies, cranberry almond biscotti
Prep Time15 mins
Cook Time35 mins
Total Time1 hr 20 mins
Servings 20 cookies
Calories 111kcal

Ingredients

  • 4 tablespoons unsalted butter cold, cut into 4 pieces
  • ¾ cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • ½ teaspoon almond extract
  • 1 cup all purpose flour
  • 1 cup white whole wheat flour or all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 3/4 cup dried cranberries
  • 1/2 cup chopped almonds

Instructions

  • Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.
  • Using an electric mixer, beat the butter and sugar together until creamy.
  • Add the eggs, vanilla extract and almond extract. Mix until well combined.
  • In a medium bowl, whisk together the all purpose flour, white whole wheat flour, baking powder and salt.
  • Add the flour mixture to the mixing bowl and mix on low speed until combined, scraping down the sides of the bowl as needed.
  • Stir in the dried cranberries and chopped almonds.
  • Divide the dough in half. Shape each half into a ball and then use your hands to shape each ball into a log that is about 8 inches long.
  • Place the logs on the prepared baking sheet. Use your hands to flatten the dough logs until they are about 3/4-inch thick. Gently press the sides and ends of the logs to even them out and flatten them.
  • Bake for 20-25 minutes, until lightly golden and the center of the logs is almost firm and bounces back when touched.
  • Let the logs cool on the baking sheet for 30 minutes.
  • Use a sharp knife to cut the logs into biscotti shape, on the diagonal. Press straight down with the knife, rather than sawing.
  • Place the biscotti, cut side up, on the baking sheet. Bake for 12-16 more minutes, until dry. The centers of the cookies will be slightly soft and will crisp as they cool.
  • Store biscotti in an airtight container at room temperature for 1-2 weeks or in the freezer for 3 months.

Notes

You may sprinkle turbinado sugar (coarse sugar) on the logs before baking for a pretty sparkle.

Nutrition

Serving: 1cookie | Calories: 111kcal | Carbohydrates: 18g | Protein: 2g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 21mg | Sodium: 75mg | Fiber: 1g | Sugar: 10g
Nutrition information is an estimate.

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