Cranberry Cappuccino Biscotti

Cranberry Cappuccino Biscotti

Cranberry Cappuccino Biscotti
  • Prep Time

    20 minutes
  • Cooking Time

    1 hour
  • Serving Size

    2 1/2 dozen cookies


  • Flour2 1/3 cups
  • Sugar1 cup
  • Cocoa3 tablespoons
  • Instant coffee granules2 tablespoons
  • Baking powder1 1/2 teaspoons
  • Cinnamon1 teaspoon
  • Salt1/2 teaspoon
  • Eggs2
  • Egg whites2
  • Vanilla1 tablespoon
  • Craisins® Original Dried Cranberries1
  • Whole 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. Combine eggs, egg whites and vanilla in a separate mixing bowl. Add to dry ingredients, mixing just until moist, using an electric mixer on medium speed. Add dried cranberries and nuts; mix thoroughly. On a floured surface, divide dough in half and pat each half into a log about 14-inches long and 1 1/2-inches wide. Place on cookie sheet and bake for 30 minutes or until firm. Cool on a wire rack. Reduce oven temperature to 300ºF. Cut biscotti into 1/2-inch slices. Stand upright on cookie sheet. Bake for an additional 30 minutes. Let cool and store in a loosely covered container. Makes 2 1/2 dozen cookies.