Cranberry Almond Biscotti

Traditional Italian Biscotti made with whole almonds and dried cranberries. These are great for your dessert table and perfect for dunking in coffee.

Course Dessert

Cuisine Italian

Keyword biscotti

Prep Time 20

Cook Time 50

Total Time 1 10

Servings cookies

Calories 182kcal

Preheat oven to 325 degrees. Line a baking sheet with parchment paper or a nonstick baking mat; set aside.
In a bowl, whisk together the flour, baking powder, and kosher salt; set aside.
In a large bowl, use an electric mixer to mix together the butter and sugar until creamy. Add in the eggs, beating after each addition, then add in the almond extract and mix until well combined. Pour in the dry ingredients and mix until a dough forms.
Add the cranberries and almonds to the dough. Mix together (you may need to use your hands) until well combined and the cranberries and almonds are evenly distributed.
Scoop the dough onto prepared baking sheet. Divide the dough in half and shape it into two 8"x 3" logs. Use your hands to press the logs into long rectangles and smooth evenly. Bake biscotti dough for 25 minutes.
Remove the biscotti logs from the oven and let rest on baking sheet for 20 minutes or until cooled completely. Then, using a serrated knife, cut the logs either diagonally or crosswise into ½" to ¾" slices.
Lay the biscotti flat on the prepared baking sheet. Return biscotti to the oven and bake for 15-25 minutes more (flipping halfway through), until they start to turn golden brown on the edges. (The longer you bake, the crunchier your biscotti will be). Remove from oven and let cool on wire rack.

Feel free to add other flavors to these Cranberry Almond Biscotti such as lemon zest or orange zest. You can even change up the flavors and use dried cherries or pistachios.
The biscotti dough should be slightly sticky. If your dough is overly wet, add a bit more flour until you get a dough that you can handle and shape.
When shaping the dough into loaves before the first bake, ensure they're of equal size and thickness. This helps in even baking and consistent biscotti slices.
After the first bake, slice the cooled loaves into the desired width and bake the slices again to dry them out and achieve the classic crisp texture. Make sure the loaves are completely cooled before slicing them.
Allow the biscotti to cool completely on a wire rack after the second bake. This helps them firm up and achieve the desired texture. You can also dip or drizzle them with melted chocolate once cooled for extra flavor.
Biscotti can be stored at room temperature in an airtight container for up to a week. Or you can store them in the refrigerator or freeze for up to three months.