Why You’ll Love This Almond Cranberry Biscotti Cookies
- The perfect texture. We’re aiming for that signature snap—crisp, dry, and sturdy enough to hold up to a serious dunk in your latte without disintegrating into a soggy mess. It’s a textural dream.
- A beautiful balance of flavors. The rich, buttery base is punctuated by the earthy crunch of toasted almonds and the bright, tangy pop of dried cranberries. It’s a combination that feels both classic and exciting with every bite.
- They keep for ages. Seriously, these cookies are the gift that keeps on giving. Stored properly in an airtight container, they’ll stay perfectly crisp for weeks, making them ideal for holiday gifting or for having a sophisticated treat always on hand.
- Surprisingly simple to make. Don’t let the two-bake process intimidate you. The dough comes together easily in one bowl, and the shaping is wonderfully forgiving—it’s supposed to look rustic!
Ingredients & Tools
- 250 g (2 cups) all-purpose flour
- 150 g (¾ cup) granulated sugar
- 1 tsp baking powder
- ¼ tsp salt
- 2 large eggs, at room temperature
- 1 tsp vanilla extract
- ½ tsp almond extract (trust me on this)
- 115 g (1 cup) whole almonds, toasted and roughly chopped
- 120 g (1 cup) dried cranberries
Tools: A large mixing bowl, a baking sheet, parchment paper, a sharp serrated knife.
You’ll notice I specify room temperature eggs—this is key for them to incorporate smoothly into the dry ingredients. And toasting the almonds beforehand isn’t just a suggestion; it deepens their flavor immensely and gives the biscotti an incredible nutty aroma. A little goes a long way.
Serves: Makes about 24 cookies | Prep Time: 20 minutes | Cook Time: 50 minutes (total for both bakes) | Total Time: About 1 hour 10 minutes, plus cooling
Before You Start: Tips & Ingredient Notes
- Why toast the almonds? Raw almonds are, well, a bit bland. Toasting them wakes up their oils and gives them a deep, nutty flavor that permeates the entire cookie. Just spread them on a dry baking sheet and toast at 175°C (350°F) for 8-10 minutes, until fragrant.
- Room temperature eggs are non-negotiable. Cold eggs won’t blend as easily into the dense dough, and you might be tempted to overmix, which can lead to tough biscotti. Just take the eggs out about 30 minutes before you start.
- The power of almond extract. It might seem like a small thing, but that half teaspoon adds an intense, aromatic almond flavor that complements the actual nuts beautifully. It really makes the flavor pop.
- Don’t skip the serrated knife. Slicing the warm log requires a sawing motion, and a sharp serrated knife is the best tool to get clean cuts without crushing the cookies. A chef’s knife will just squish it.
How to Make Almond Cranberry Biscotti Cookies
Step 1: First, preheat your oven to 175°C (350°F) and line a large baking sheet with parchment paper. In your large mixing bowl, whisk together the flour, sugar, baking powder, and salt. You want these dry ingredients to be well-combined so the leavening is evenly distributed—this ensures a consistent rise.
Step 2: In a small bowl or a measuring jug, lightly beat the room-temperature eggs with the vanilla and almond extracts. Now, create a well in the center of your dry ingredients and pour the egg mixture in. Using a sturdy spatula or your hands (this is where it gets fun!), mix until a shaggy, stiff dough just begins to form. It will seem dry at first, but keep going.
Step 3: Now for the good stuff! Add the toasted, chopped almonds and the dried cranberries to the bowl. This is the moment. Continue to mix and knead the dough right in the bowl until the nuts and fruit are evenly distributed. The dough will be quite firm and a little sticky—that’s perfect. Don’t be tempted to add extra flour; we want a dense dough.
Step 4: Turn the dough out onto your prepared baking sheet. With lightly floured hands, shape the dough into a flat log, about 30 cm (12 inches) long and 10 cm (4 inches) wide. Pat it down so it’s about 2 cm (¾ inch) thick. The trick is to make the log as even as possible so it bakes uniformly. Don’t worry about it being perfect; rustic is the goal here.
Step 5: Bake the log for 25-30 minutes, until it’s firm to the touch and lightly golden around the edges. Your kitchen will smell amazing. Remove the baking sheet from the oven, but leave the oven on. Let the log cool on the pan for about 15-20 minutes. It needs to be cool enough to handle but still warm inside for clean slicing.
Step 6: Carefully transfer the slightly cooled log to a cutting board. Using your sharp serrated knife, slice the log on a slight diagonal into cookies about 1-1.5 cm (½ inch) thick. Use a gentle sawing motion—don’t press down! You’ll notice the interior will still look a little soft and moist; that’s exactly what we want.
Step 7: Lay the slices cut-side down back onto the baking sheet. You can place them fairly close together, as they won’t spread. Pop them back into the oven for the second bake. This time, bake for 10 minutes, then flip each cookie over, and bake for another 10-15 minutes, or until they are dry and lightly golden. This is what gives them that signature crispness.
Step 8: Finally, transfer the biscotti to a wire rack to cool completely. They will continue to crisp up as they cool. I know it’s hard, but try to wait until they are fully cooled before diving in—the texture is worth the wait.
Serving Suggestions
Complementary Dishes
- A simple cheese plate — The sharpness of an aged cheddar or a creamy blue cheese creates a fantastic sweet-and-salty contrast with the cranberries and nuts.
- A bowl of lemon sorbet — Crumble a biscotto or two over the top for a delightful crunch against the bright, icy dessert.
Drinks
- A rich espresso or Americano — This is the classic pairing for a reason. The bitter coffee is the perfect counterpart to the sweet, crunchy cookie.
- A pot of Earl Grey tea — The bergamot in the tea harmonizes beautifully with the citrusy notes of the cranberries.
Something Sweet
- Dark chocolate ganache for dipping — Melt some high-quality dark chocolate with a splash of cream for an indulgent, DIY dipping situation. It’s pure bliss.
- A scoop of vanilla bean ice cream — Serve a couple of biscotti on the side for a sophisticated, textural twist on the classic ice cream sandwich.
Top Mistakes to Avoid
- Mistake: Slicing the log when it’s too hot. If you try to slice it right out of the oven, it will crumble and fall apart. The 15-20 minute cooling window is crucial for getting clean, intact slices.
- Mistake: Using a dull or non-serrated knife. I’ve messed this up before too—a straight-edged knife will press down and crush the log instead of slicing through it cleanly, resulting in misshapen cookies.
- Mistake: Overbaking on the second round. Keep a close eye during the last 5 minutes of the second bake. We want golden and dry, not dark brown and bitter. They continue to harden as they cool.
- Mistake: Adding extra flour because the dough is sticky. The dough is supposed to be stiff and a bit tacky. Adding more flour will make the biscotti dry and overly hard.
Expert Tips
- Tip: Weigh your flour. If you don’t have a scale, fluff your flour with a spoon before spooning it into the measuring cup and leveling it off. Scooping directly from the bag packs in too much flour and leads to a dry dough.
- Tip: Experiment with your mix-ins. Once you’ve mastered the base recipe, the world is your oyster. Try pistachios and apricots, or dark chocolate chunks and hazelnuts. The method stays the same.
- Tip: For extra-crisp biscotti, leave them in the turned-off oven. After the second bake, turn the oven off, prop the door open slightly with a wooden spoon, and let the cookies sit inside as the oven cools. This dries them out even more for the ultimate snap.
- Tip: Freeze the dough log for easy future baking. After shaping the log, wrap it tightly in plastic wrap and freeze. When you want fresh biscotti, thaw slightly, slice, and bake as directed—you might need a few extra minutes.
FAQs
Can I use other nuts or dried fruit?
Absolutely! The base recipe is very adaptable. Pecans, walnuts, or pistachios work wonderfully. For the fruit, try chopped dried apricots, cherries, or even a zestier option like crystallized ginger. Just keep the total volume of add-ins about the same (around 2 cups) so the dough holds together.
My dough is really crumbly and won’t come together. What should I do?
This can happen if the flour was measured too heavily or if your eggs were a bit small. Don’t panic. Add a teaspoon of water at a time, mixing gently after each addition, until the dough just holds together when pressed. You really only need a tiny bit of extra moisture to bring it back to life.
How do I store these to keep them crisp?
This is key! Once completely cool, store them in an airtight container at room temperature. Do not refrigerate, as the fridge introduces moisture. If stored properly, they’ll keep their perfect texture for up to 3 weeks. For longer storage, you can freeze them for up to 3 months.
Why are my biscotti too hard?
There are two likely culprits. First, you might have overbaked them during the second bake—remember, they crisp up as they cool. Second, you may have added too much flour. Next time, try weighing your flour or using the fluff-and-spoon method to ensure you’re not starting with too much.
Can I make these gluten-free?
You can certainly try! I’ve had good results using a 1:1 gluten-free all-purpose flour blend that contains xanthan gum. The texture will be slightly more delicate and crumbly, but still delicious. Be extra careful when slicing the warm log, as it might be more fragile.
Almond Cranberry Biscotti Cookies
Bake the perfect almond cranberry biscotti! My easy, step-by-step recipe yields crisp, dunkable cookies with toasted almonds & tart cranberries. A homemade Italian classic.
Ingredients
Ingredients
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250 g all-purpose flour ((2 cups))
-
150 g granulated sugar ((¾ cup))
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1 tsp baking powder
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¼ tsp salt
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2 large eggs (at room temperature)
-
1 tsp vanilla extract
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½ tsp almond extract
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115 g whole almonds (toasted and roughly chopped (1 cup))
-
120 g dried cranberries ((1 cup))
Instructions
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First, preheat your oven to 175°C (350°F) and line a large baking sheet with parchment paper. In your large mixing bowl, whisk together the flour, sugar, baking powder, and salt. You want these dry ingredients to be well-combined so the leavening is evenly distributed—this ensures a consistent rise.01
-
In a small bowl or a measuring jug, lightly beat the room-temperature eggs with the vanilla and almond extracts. Now, create a well in the center of your dry ingredients and pour the egg mixture in. Using a sturdy spatula or your hands (this is where it gets fun!), mix until a shaggy, stiff dough just begins to form. It will seem dry at first, but keep going.02
-
Now for the good stuff! Add the toasted, chopped almonds and the dried cranberries to the bowl. This is the moment. Continue to mix and knead the dough right in the bowl until the nuts and fruit are evenly distributed. The dough will be quite firm and a little sticky—that's perfect. Don't be tempted to add extra flour; we want a dense dough.03
-
Turn the dough out onto your prepared baking sheet. With lightly floured hands, shape the dough into a flat log, about 30 cm (12 inches) long and 10 cm (4 inches) wide. Pat it down so it's about 2 cm (¾ inch) thick. The trick is to make the log as even as possible so it bakes uniformly. Don't worry about it being perfect; rustic is the goal here.04
-
Bake the log for 25-30 minutes, until it's firm to the touch and lightly golden around the edges. Your kitchen will smell amazing. Remove the baking sheet from the oven, but leave the oven on. Let the log cool on the pan for about 15-20 minutes. It needs to be cool enough to handle but still warm inside for clean slicing.05
-
Carefully transfer the slightly cooled log to a cutting board. Using your sharp serrated knife, slice the log on a slight diagonal into cookies about 1-1.5 cm (½ inch) thick. Use a gentle sawing motion—don't press down! You'll notice the interior will still look a little soft and moist; that's exactly what we want.06
-
Lay the slices cut-side down back onto the baking sheet. You can place them fairly close together, as they won't spread. Pop them back into the oven for the second bake. This time, bake for 10 minutes, then flip each cookie over, and bake for another 10-15 minutes, or until they are dry and lightly golden. This is what gives them that signature crispness.07
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Finally, transfer the biscotti to a wire rack to cool completely. They will continue to crisp up as they cool. I know it's hard, but try to wait until they are fully cooled before diving in—the texture is worth the wait.08
