Cranberry Almond Biscotti

Cranberry Almond Biscotti
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Prep Time

Cook Time


Makes about 2 1/2 dozen


2 1/4 cups flour
1 cup sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon nutmeg
2 eggs
2 egg whites
1 tablespoon almond or vanilla extract
1 6-ounce package Ocean Spray® Craisins® Dried Cranberries, any flavor
3/4 cup sliced almonds


Preheat oven to 325ºF.

Combine dry ingredients in a medium mixing bowl. Whisk together eggs, egg whites and almond or vanilla extract in a separate mixing bowl. Add to dry ingredients, mixing just until moist, using an electric mixer on medium speed. Add dried cranberries and almonds; mix thoroughly.

On a floured surface, divide batter in half and pat each half into a log approximately 14-inches long and 1 1/2-inches wide. Place on a cookie sheet and bake for 30 minutes.

Reduce oven temperature to 300ºF. Cut biscotti into 1/2-inch slices. Stand upright on cookie sheet and bake for an additional 20 minutes. Let cool and store in a loosely covered container. Makes about 2 1/2 dozen.


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Family Favorite

My whole family loves these. I make a double batch and bring them to my parents house. They sit on the counter in a biscotti jar, and everyone checks the jar when they go to visit. I use almond extract and add one cup of candied orange peel

Not a fan

I wondered about the Tablespoon of extract. Against my better judgement I added a Tablespoon and found it overwhelmed the biscotti. The cranberries are sweetened thus this is a sweet biscotti. Found the biscotti overall too hard. I wish I had laid the biscottis on their sides for the final bake rather than straight up as suggested which I believe added to the hardness.

Everyone devours these!

So tasty & a much healthier holiday treat than others options. We love to take these as a snack when we go skiing. The three kids absolutely love them & so do the grownups! The process is a bit time consuming but well worth the finished product! We look forward to these every December!

My dream cookie

Laura from Oakdale, NY

I have cut out original recipe from the back bag probably 15 yrs ago taped to my recipe book. I was just diagnosed Celiacs :( I must try and experiment with the flour. The 2 1/2 cups. I will first try a 'one to one' bag as recipe calls for baking powder and baking soda. I'll let you know how it goes. If anyone has already tried please let me know. Failure or success is helpful. Thank you


I have made this multiple times and everyone is a fan. Why is my dough so wet??? I

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