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Cranberry Almond Biscotti with coffee
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5 from 1 vote

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!
Prep Time15 mins
Cook Time35 mins
Total Time1 hr 20 mins
Servings: 20 cookies
Calories: 111kcal


  • 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


  • 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.


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


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