Cranberry Almond Biscotti

Cranberry Almond Biscotti

Cranberry Almond Biscotti
  • Prep Time

    20 minutes
  • Cooking Time

    50 minutes
  • Serving Size

    2 1/2 dozen


  • Flour2 1/4 cups
  • Sugar1 cup
  • Baking powder1 teaspoon
  • Baking soda1/2 teaspoon
  • Cinnamon1 teaspoon
  • Nutmeg1/2 teaspoon
  • Eggs2
  • Egg whites2
  • Almond or vanilla extract1 tablespoon
  • Craisins® Original Dried Cranberries1
  • Sliced almonds3/4 cup
  • Craisins® Original Dried Cranberries front image.

    Featured Product

    Craisins® Original Dried Cranberries


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.