Cranberry Almond Biscotti Recipe

By
Carrie Vasios Mullins
Carrie Vasios Mullins is a contributing writer at Serious Eats.
Carrie Vasios Mullins
Carrie Vasios Mullins is the former national editor at Serious Eats, with a focus on all things sweet.
Learn about Serious Eats' Editorial Process
Updated August 30, 2018
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Carrie Vasios

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

Recipe Details

Cranberry Almond Biscotti Recipe

Active 20 mins
Total 70 mins
Serves 12 servings
Cook Mode (Keep screen awake)

Ingredients

  • 1 3/4 cup (about 8 3/4 ounces) flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon kosher salt
  • 1 1/4 cup (about 8 3/4 ounces) sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • 3/4 cup dried cranberries
  • 1/2 cup chopped almonds

Directions

  1. 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.

  2. 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.

  3. 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.

Special equipment

Electric beater, serrated knife, baking sheet, parchment paper

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