Cranberry and Almond Biscotti

Too few ratings

Arduina Giglioni

Community Member

“This is a combination of my Nonna’s recipe with more precise, American-style measurements from other recipes online. When in doubt, trust your gut with measurements and use what tastes good! Baking times will also vary with taste. I prefer crispy, deep gold biscotti, while others may prefer a paler, more cake-like biscotti. Adjust bake times accordingly.”


Easy 👌


10 tbsp salted butter
1¼ cups sugar
2 tsp vanilla extract
3¼ cups flour
1 tbsp baking powder
½ cup slivered almonds
¾ cup dried cranberry
1 pinch salt


  • baking sheet
  • 3 hand mixers with beaters
  • whisk
  • 2 wooden spoons
  • Step 1/13

    • baking sheet

    Line a baking sheet with parchment and preheat oven to 350 F.

  • Step 2/13

    • 10 tbsp salted butter
    • 1¼ cups sugar
    • hand mixer with beaters

    In a large bowl, cream together butter and sugar.

  • Step 3/13

    • eggs
    • hand mixer with beaters

    Mix in eggs, one at a time, until well-combined.

  • Step 4/13

    • 2 tsp vanilla extract
    • hand mixer with beaters

    Mix in vanilla extract until homogenous. Add additional vanilla to taste.

  • Step 5/13

    • 3¼ cups flour
    • 1 tbsp baking powder
    • 1 pinch salt
    • whisk

    In a separate bowl, stir together dry ingredients: flour, baking powder, and salt.

  • Step 6/13

    • wooden spoon

    Incorporate dry ingredients into wet mixture, about a quarter cup at a time. Mix until homogenous with a wooden spoon.

  • Step 7/13

    • ½ cup slivered almonds
    • ¾ cup dried cranberry
    • wooden spoon

    Stir in cranberries and almonds to taste.

  • Step 8/13

    With floured hands, transfer one half of the dough to baking sheet, coaxing into a large rectangle shape. This should not be taller than one inch, but length and width depend on preference of biscotti shape. Create identical shape with other half of dough beside it on the baking sheet, leaving one inch of space between both halves.

  • Step 9/13

    Bake loaves until lightly golden brown and kitchen is fragrant, about 25-35 minutes.

  • Step 10/13

    Allow loaves to cool completely before slicing, diagonally, into biscotti shapes.

  • Step 11/13

    Bake biscotti for 10 minutes, placing flat on one side.

  • Step 12/13

    Remove biscotti and flip onto other side; bake for 10 more minutes.

  • Step 13/13

    Allow biscotti to cool completely before serving.

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