Easy Cranberry Almond Biscotti Recipe

Italian Cranberry Almond Biscotti are a delicious addition to your Christmas cookie tray. Filled with dried cranberries and almonds, these delightful cookies are perfect for dunking in your latte on your coffee break.

The holidays are the perfect time to get out your favorite cookie recipes and even try something new! We bake biscotti all through December at least once a week. These Cranberry Almond Biscotti are delicious and what you should add to your Christmas cookie tray.

So here we are just weeks from Christmas and I may be panicking a little. Panicking because I want to have about 6 dozen biscotti already baked and ready to gift. At least I have a little start with my cookie baking with these fabulous Cranberry and Almond Biscotti!

How did it even happen that I coordinated this post to share with all of you on National Cookie Day is something short of a miracle. They should have a National Biscotti Day and you should bake these in honor of this day!!

What are biscotti?

Biscotti are traditional Italian cookies. Classic biscotti cookies are crisp and dry, which make them ideal for dipping in your hot coffee, latte or tea. Biscotti in Italian means twice cookies (bis: twice, cotto: cooked, past participle of couch, 'to cook').

The dough is first shaped into the logs (two for this particular recipe) and baked (see full recipe below).

What ingredients are in cranberry almond biscotti?

Here is what you need to get these cookies in the oven (full recipe below)

• All-purpose flour: This is the primary structure-building ingredient in the biscotti. It gives the cookies their shape and solidity.
• Baking powder: Used as a leavening agent, baking powder helps the biscotti rise and become light and airy.
• Ground cinnamon: This adds a touch of warm, sweet-spicy flavor to the biscotti, complementing the tartness of the cranberries.
• Brown sugar: Aside from sweetness, brown sugar also imparts a mild molasses flavor and contributes to the overall texture of the biscotti.
• Unsalted melted butter: Butter provides richness and a velvety texture to the biscotti. It also contributes to the delicious taste of the cookies.
• Eggs: Eggs act as a binding agent, holding all the ingredients together. They also provide moisture necessary for the biscotti's structure and texture.
• Sea salt: A pinch of salt enhances and balances the sweetness of the biscotti.
• Vanilla extract: This adds a sweet, creamy flavor that complements the overall taste of the biscotti.
• Dried cranberries: These provide a tart, chewy contrast to the sweet and crunchy biscotti.
• Almonds: Almonds add a delightful crunch to the biscotti and enhance the flavor profile with their nutty taste.

What is it about biscotti baking that seems intimidating?

It could be the whole concept of having to bake them twice. It's really not that big of a deal. You just have to let the logs cool a bit once you bake them.

The next step is to slice them and bake again: biscotti (twice baked!). Make sure there is a little flour on your clean surface. The little bit of flour does help when you roll out your logs. The best thing is these biscotti get even better on the 2nd and 3rd day (if they're not all gone!). They make the perfect gift for your favorite friends or loved ones.

When the log cools, it is sliced on a diagonal and the cookies get baked a second round until they are the perfect crispiness. Some classic biscotti flavors are almond, anise and vanilla. 

How to make almond cranberry biscotti

• Preheat the oven to 325ºF. Position a rack in the center of the oven. Combine the flour, baking powder and cinnamon in a medium bowl and mix together thoroughly.
• In a large bowl with an electric mixer, beat the brown sugar, butter, eggs, salt, and vanilla for 2 to 3 minutes, until thick and pale. Add the flour mixture, cranberries, almonds and stir until all the ingredients are moistened. Let the dough rest a couple of minutes in the mixer bowl.
• Scrape out the dough with a rubber spatula onto a lined cookie sheet (I used a sheet for each log) and divide the dough in half.
• Spray hands with cooking spray; form each piece of dough into a 2 ½-inch-wide log.

• Bake until dough is firm but gives slightly when pressed, about 25 minutes.
• Transfer sheet to a wire rack and let logs cool 15 minutes. Reduce oven temperature to 300 degrees.
• Transfer the loaf carefully to a cutting board. Using a long serrated knife, cut each log on the diagonal into ½-inch-thick slices; place slices, cut side up, on sheet. Bake 7 minutes, flip biscotti, and bake 7 minutes more.
• Set the sheet on a rack to cool completely. May be kept in an airtight container for up to 2 weeks

How long do biscotti last?

Once the biscotti have come to room temperature, store them in a an airtight container. They should fresh for 1-2 weeks in the container. You could also wrap the biscotti and place them in a zip lock plastic back and they will store for up to 3 months in the freezer.

How to make mini biscotti?

To make small biscotti, shape the dough into 4 logs instead of two. The smaller logs will require less baking time so be sure to check them at about 15 minutes.

Can I freeze these apricot almond biscotti?

Yes, they freeze nicely. Once they have cooled down, place the biscotti in a large zipped lock freezer bag. Or you could wrap them in plastic wrap and place them in an airtight container (something that is freezer safe). 

When ready to enjoy, defrost on the counter the night before. Freezes for up to 2 months. 

Substitutions and Variations

• Dried cranberries: You can substitute these with other dried fruits like raisins, apricots, or cherries for a different flavor profile.
• Almonds: Substitute almonds with other nuts such as pecans, walnuts, or hazelnuts. You could also try seeds like sunflower or pumpkin seeds for a nut-free version.
• Brown sugar: You can replace brown sugar with coconut sugar or granulated white sugar if preferred.

Expert Baking Tips

1. Ensure your butter is fully melted and cooled before adding it to your mixture to prevent premature cooking of the eggs.
2. Be patient during the double baking process. Letting the biscotti cool before the second bake will prevent them from crumbling.
3. Store the biscotti in an airtight container to maintain their crunch. Biscotti can last up to two weeks if stored properly.

FAQ'S

Some more of my favorite Italian biscotti recipes you may enjoy:

• Hazelnut and Dried Cherry Biscotti
• Banana Bread Biscotti
• Cranberry Almond Biscotti
• Fig and Walnut Biscotti
• Easy Lemon Biscotti Recipe

I am thinking these are way better than any thing you will find at the popular coffee place down the street. They are homemade with love. They are perfect for your afternoon coffee break by yourself or with a friend. Happy Baking!!! xx

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Originally posted 2018 updated in 2023

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5 from 3 votes

Cranberry Almond Biscotti

Italian Cranberry Almond Biscotti are a delicious addition to your Christmas cookie tray. Filled with dried cranberries and almonds, these delightful cookies are perfect for dunking in your latte on your coffee break.

Prep Time10 minutes mins

Cook Time40 minutes mins

Total Time50 minutes mins

Course: Dessert

Cuisine: Italian

Keyword: biscotti, Christmas, cranberry

Servings: 20 biscotti

Calories: 67kcal

Author: Lora

Equipment

• baking tray

Ingredients

• 2 cups all-purpose flour or whole wheat flour
• 1 teaspoon baking powder
• 1 teaspoon cinnamon
• ⅔ cup packed dark or light brown sugar
• 4 tbs unsalted melted butter
• 2 large eggs
• ¼ teaspoon salt
• 1 teaspoon pure vanilla extract
• 1 cup coarsely chopped dried cranberries
• ½ cup almonds toasted and roughly chopped

Instructions

• Preheat the oven to 325ºF. Position a rack in the center of the oven. Combine the flour, baking powder and cinnamon in a medium bowl and mix together thoroughly.
• In a large bowl with an electric mixer, beat the brown sugar, butter, eggs, salt, and vanilla for 2 to 3 minutes, until thick and pale. Add the flour mixture, cranberries, almonds and stir until all the ingredients are moistened. Let the dough rest a couple of minutes in the mixer bowl.
• Scrape out the dough with a rubber spatula onto a lined cookie sheet (I used a sheet for each log) and divide the dough in half.
• Spray hands with cooking spray; form each piece of dough into a 2 ½-inch-wide log. Bake until dough is firm but gives slightly when pressed, about 25 minutes.
• Transfer sheet to a wire rack and let logs cool 15 minutes. Reduce oven temperature to 300 degrees.
• Transfer the loaf carefully to a cutting board. Using a long serrated knife, cut each log on the diagonal into ½-inch-thick slices; place slices, cut side up, on sheet. Bake 7 minutes, flip biscotti, and bake 7 minutes more.
• Set the sheet on a rack to cool completely. May be kept in an airtight container for up to 2 weeks

Nutrition Disclaimer

Please keep in mind that the nutritional information presented below is an approximation and may vary depending on the exact ingredients used.

Nutrition

Serving: 20biscotti | Calories: 67kcal | Carbohydrates: 10g | Protein: 2g | Fat: 2g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 1g | Trans Fat: 0.001g | Sodium: 51mg | Potassium: 40mg | Fiber: 1g | Sugar: 0.2g | Vitamin A: 0.3IU | Vitamin C: 0.004mg | Calcium: 24mg | Iron: 1mg

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