Cranberry Biscotti


(4 votes) 4 4

The sweet taste of cranberry adds the perfect amount of fruity flavor to this hard Italian cookie.

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  • 2 1/3 C. all-purpose flour
  • 1 C. granulated sugar
  • 1 1/2 tsp. baking powder
  • 1 1/4 tsp. cinnamon
  • 1/2 tsp. nutmeg
  • 2 large eggs
  • 2 large egg whites
  • 1 Tbs. vanilla extract
  • 1 1/2 C. fresh or frozen cranberries, chopped
  • 3/4 C. sliced almonds

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Preheat oven to 325 degrees. Combine the flour, sugar, baking powder, cinnamon and nutmeg in a large mixing bowl. Whisk the eggs, egg whites and vanilla together and add to the dry ingredients, mixing until just moistened. Add cranberries and almonds and mix thoroughly. Turn out onto a floured surface and divide batter in half. Pat each half into a log about 14 inches long and 2 inches wide.

Place on a lightly greased cookie sheet and bake 30 minutes or until firm. Cool so the biscotti loaves can be handled. Reduce oven temperature to 300 degrees Cut the loaves crosswise into 1/2-inch slices. Turn the slices cut side up on the cookie sheet and return to the oven. Bake for 40-45 minutes or until firm and dry. Cool and keep in a tight container.

Yield: about 2 1/2 dozen

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