Cranberry Almond Biscotti

This is my third time participating in the GREAT FOOD BLOGGER COOKIE SWAP, which brings together food bloggers from around the world in celebration of all things scrumptious. Like every year, they partnered with COOKIES FOR KIDS’ CANCER which is pretty neat and I am very glad to support this awesome cause and share baked goods with others. So as a part of cookie exchange, you bake 3 dozen cookies (or any baked foods) and mail it to your match and receive 3 dozen in return. In the past, I baked cookies two years in a row (Brown Butter Chocolate Chip Cookies & Brown Butter Cardamom Cookies) so this year I switched things up with Cranberry Almond Biscotti. They are great with coffee and also as an edible gift.



Biscotti is basically an Italian cookie that is twice baked. It is first shaped into a log, baked and sliced into oblong pieces then baked again until it is dry and crunchy. I have tried different recipes for biscotti but I keep coming back to the one from here, which basically uses flour, sugar, and eggs and no oil or butter. I am not sure what an authentic Italian biscotti calls for because there are different variations on the internet but I guarantee you that this recipe consistently makes the crunchiest and delicious biscotti every single time. I sent Cranberry Almond Biscotti to LeighaMiranda, and Rebecca and I think they will agree with me.



Since cranberry almond is one of my favorite flavors and they pair well naturally, I went with it but feel free to try other combinations such as cranberry pistachios, chocolate hazelnut, white chocolate cranberry-orange, almond anise. Instead of vanilla extract, you can also try almond/anise/lemon/rum extract to change the flavor profile.



You can dress your biscotti further by drizzling/dipping more chocolate or leave it simple. I obviously went overboard with both dark and white chocolate.



Be extra careful while melting chocolate in the microwave, especially the white chocolate. They tend to burn quick.



I hope your holiday baking is going on a full-swing and if you are still looking for more ideas, I highly suggest adding cranberry almond biscotti (with lots of chocolate drizzle) to your list. It is pretty easy to bake, great for transporting, and lovely treat that will last a long time if stored in an airtight container.



Cranberry Almond Biscotti
Serves: 13-15
  • 2 1/4 cups all-purpose flour + more for dusting later
  • 1 cup white sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • pinch of salt
  • 2 large eggs
  • 2 egg whites only
  • 1 tablespoon vanilla extract
  • 1cup sliced almonds
  • 3/4 cup dried cranberries
  • chocolate chips, white chocolate, optional for drizzling
  1. Preheat oven to 325 degrees F.
  2. Combine dry ingredients in a medium sized mixing bowl. Whisk together eggs, egg whites, and vanilla in a separate mixing bowl.
  3. Add egg mixture to dry ingredients and use an electric mixer to mix just until moist.
  4. Add dried cranberries and almonds into the mix.
  5. On floured surface, divide batter in half and pat each half into a log approximately 14 inches long and 1 1/2 inches thick.
  6. Place on a cookie sheet with parchment paper or silicon mat and bake 30 minutes or until firm.
  7. Cool on a wire rack about 10 minutes, or until cool enough to handle.
  8. Cut biscotti on the diagonal into 1/2-inch slices. Reduce oven temperature to 300 degrees F.
  9. Place cut biscotti upright on a cookie sheet, spacing them about an inch apart, and bake for an additional 20 minutes.
  10. Let cool and store in a loosely covered container.
  11. If desired, melt chocolate chips/white chocolate and drizzle over it and let it dry completely before storing.


Dixya Bhattarai

Dixya Bhattarai

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