Almond Cranberry Biscotti

Almond Cranberry Biscotti

Almond Cranberry Biscotti recipe


  • 3-3/4 cups all purpose flour
  • 2-1/2 cups sugar
  • 4 eggs, room temperature
  • 2 egg yolks, room temperature
  • 1teaspoon baking powder
  • Pinch of salt
  • 1teaspoon vanilla extract
  • 1 2/3 cups raw almonds toasted and roughly chopped
  •  1 cup of dried cranberries


  1. Line two large baking sheets with parchment paper or silicon baking mat.
  2. Place one oven rack in the middle of your oven and preheat to 350 degrees F.
  3. Pour flour into large mixing bowl and whisk in the baking powder and salt. Make a well in the center and place sugar, 3 eggs, yolks, and vanilla into well. Work the flour into the ingredients in the well until well mixed and smooth.
  4. Knead in the almonds thoroughly for about 5 minutes.
  5. Divide dough in half. Roll each piece of dough on floured surface into 2-1/2-inch wide logs.
  6. Place the logs on prepared baking sheets.
  7. Beat remaining egg and brush over tops of logs.
  8. Place in oven and bake for about 50 minutes, or until lightly browned a firm.
  9.  Remove from oven, allow to cool for 10 minutes or until you can handle. Reduce temperature to 325-degrees F.
  10. Transfer logs to cutting board and cut on diagonal into 1/2-inch slices.
  11. Lay, cut side up, on the sheets. Return to oven and bake for another 15 minutes, turning over half way through the bake
  12. Remove from oven and transfer to cooling rack.
  13. Cool completely, and eat or place in air tight container to maintain freshness.


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