Cranberry Almond Biscotti Recipe

Updated August 30, 2018

These super chunky biscotti are packed with almonds and cranberries, making for a nutty, sweet-tart cookie.

Recipe Details

Prep 30 mins

Cook 45 mins

Active 20 mins

Total 75 mins

Serves 12 servings

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Ingredients

Adjust oven rack to middle position and preheat oven to 350°F. Line a baking sheet with parchment paper. In a small bowl, whisk together flour, baking powder, and salt; set aside.
In a large bowl, beat together sugar and eggs with an electric mixer until light and fluffy, 3 minutes. Beat in vanilla extract, followed by the dry ingredients. Use a rubber spatula or wooden spoon to stir in cranberries and almonds.
Form the dough into a log the length of the cookie sheet about 1/2-inch high. Bake until golden, about 30 minutes. Let cool for 10 minutes. Use a sharp serrated knife to cut log on the diagonal into 3/4-inch wide slices. Place cookies cut side down on baking sheet and bake until toasted and dry, about 15 minutes. Let cool. Store cookies in an airtight container for up to 1 week.

Electric beater, serrated knife, baking sheet, parchment paper

Nutrition Facts
Servings: 12
Amount per serving
Calories	229
% Daily Value*
Total Fat 4g	5%
Saturated Fat 1g	3%
Cholesterol 31mg	10%
Sodium 111mg	5%
Total Carbohydrate 46g	17%
Dietary Fiber 2g	6%
Total Sugars 28g
Protein 4g
Vitamin C 0mg	0%
Calcium 34mg	3%
Iron 1mg	8%
Potassium 75mg	2%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.