Cranberry Almond Biscotti

Why You’ll Love This Recipe

I love this recipe because it’s simple yet impressive. The biscotti come out golden, crunchy, and sturdy enough to dip without crumbling—just like they’re meant to be. The cranberries add a pop of sweetness and color, while the almonds give that perfect nutty crunch. They also keep really well, making them a great option for gifting or enjoying throughout the week. And once I learned how easy they are to make, I stopped buying store-bought ones altogether.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• All-purpose flour

• Baking powder

• Salt

• Unsalted butter

• Granulated sugar

• Eggs

• Vanilla extract

• Almond extract (optional, for extra flavor)

• Dried cranberries

• Sliced or chopped almonds

Directions

1. I preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.

2. In a bowl, I whisk together the flour, baking powder, and salt.

3. In another bowl, I cream the butter and sugar until light and fluffy, then beat in the eggs one at a time, followed by the vanilla and almond extracts.

4. I stir in the dry ingredients until just combined, then fold in the cranberries and almonds.

5. I divide the dough in half and shape each portion into a log about 10–12 inches long and 2–3 inches wide on the baking sheet.

6. I bake the logs for 25–30 minutes, until firm and lightly golden. Then I let them cool for about 10 minutes.

7. Using a serrated knife, I slice the logs on the diagonal into ¾-inch pieces.

8. I place the slices cut-side down on the baking sheet and bake them again for 10–12 minutes per side, until crisp and lightly browned.

9. I let them cool completely before serving or storing.

Servings and timing

This recipe makes about 20–24 biscotti. It takes roughly 1 hour in total—15 minutes for prep, 25–30 minutes for the first bake, and 20–25 minutes for the second bake.

Variations

Sometimes I drizzle the finished biscotti with melted white chocolate or dip one end in dark chocolate for an extra treat. I’ve also swapped the cranberries for dried cherries or apricots, or used pistachios instead of almonds. For a holiday twist, I add a bit of orange zest to the dough for a citrusy aroma that pairs beautifully with the cranberries.

storage/reheating

I store biscotti in an airtight container at room temperature for up to 2 weeks. They also freeze well—just make sure they’re completely cool before freezing. To re-crisp them, I warm them in a 300°F oven for a few minutes if needed.

FAQs

Can I make biscotti without butter?

Yes, I’ve made biscotti with oil instead of butter for a slightly drier, more traditional Italian texture. They’re still delicious and perfect for dipping.

How do I keep them from crumbling when slicing?

I let the logs cool for 10 minutes before slicing and always use a sharp serrated knife. Gentle sawing motions help prevent breakage.

Can I reduce the sugar?

I’ve reduced the sugar slightly in the past, and the biscotti still turned out fine. Just keep in mind that sugar helps with structure and crispness.

Are these biscotti soft or crunchy?

They’re crunchy by design, especially after the second bake. If I want them slightly softer, I reduce the second baking time by a few minutes.

What’s the best way to serve them?

I serve them with coffee, tea, or hot chocolate. They’re also great on dessert trays or alongside ice cream for a crunchy contrast.

Conclusion

Cranberry Almond Biscotti is a timeless, satisfying treat that I love baking and sharing. It’s crisp, flavorful, and packed with just the right balance of fruit and nut. Whether I’m enjoying a quiet cup of coffee or gifting homemade goodies, these biscotti always deliver that perfect bite of cozy indulgence.