cranberry almond biscotti

$3.64 recipe / $0.12 ea.

Why haven’t I made these before? I have seriously been missing out on some extra enjoyable morning coffee time! I will, without a doubt, be making these on a regular basis.

Here’s a little background… A long time ago in a land far away (no joke), I earned my wages as a barista for a small coffee roasting company. Every few days we would have homemade biscotti delivered to our shop by a local baker. These biscotti were like no other biscotti. They were crisp enough to stand up to dunking but not dry or “cut your mouth” hard. Cutting your mouth is not okay… unless we’re talking about Captain Crunch, but I digress.

Anyway, I’ve since been on the search for another biscotti that was so perfectly balanced between crisp and tender. I do believe that today my quest has ended. After searching through biscotti recipes all across the internet, I finally decided to make a hybrid of this one and this one. I like the Food Diary recipe because of the texture (not cut-your-mouth dry) and I like the addition of cinnamon, nutmeg and lemon zest in the Not Derby Pie recipe. I intended on making just almond biscotti but then half way through remembered that I had some dried cranberries so I added them to half. They’re good either way and dried cranberries are expensive so if you don’t have them on hand, don’t worry. I also reduced the amount of sliced almonds from 1 cup to 1/2 cup (because they’re expensive also) and it seemed to be plenty.

In the end, I made two weeks worth of biscotti (assuming I eat two every morning… let’s be realistic) for the same price as two biscotti at a coffee shop. I consider that a victory.

Oh, did I mention that they’re ridiculously easy? Yeah.

Cranberry Almond Biscotti

Cranberry Almond Biscotti

5.0 from 1 reviews
cranberry almond biscotti
Prep time
Cook time
Total time
Total Cost: $3.64
Cost Per Serving: $0.12
Serves: 30
  • 2 cups all-purpose flour $0.12
  • 1 tsp baking powder $0.03
  • ¼ tsp salt $0.02
  • 1 cup granulated sugar $0.18
  • 4 Tbsp butter $0.20
  • 2 large eggs $0.24
  • ½ tsp vanilla extract $0.15
  • ¼ tsp almond extract $0.54
  • ½ cup sliced almonds $1.12
  • 1 small lemon, zested $0.25
  • ½ tsp cinnamon $0.05
  • ¼ tsp nutmeg $0.05
  • ½ cup dried cranberries (optional) $0.67
  1. Preheat your oven to 350 degrees. In a large bowl, combine the flour, salt and baking powder. Stir very well so that the baking powder is evenly distributed.
  2. In a second bowl, combine the eggs, sugar, butter, vanilla extract, almond extract, cinnamon, nutmeg and lemon zest. Whisk it all together until it is evenly incorporated and has a light creamy appearance (see photos below).
  3. Pour the wet mixture into the dry flour mixture. Stir until it is evenly combined and you have a wet dough that is similar to cookie batter. Fold in the sliced almonds and dried cranberries (if using).
  4. On a baking sheet lined with parchment paper, form two semi-flat logs about 2 inches wide and 12 inches long (see photos below). Make sure the logs are a few inches apart because they will expand slightly while baking. Bake at 350 degrees for 35 minutes.
  5. Using a spatula, remove the logs to a cutting board. Cut the logs into 1 inch thick slices on a diagonal (this makes the biscotti longer). A serrated knife works best for slicing the biscotti. Place the slices back on the baking sheet. Bake the slices for 5-7 minutes more on each side (depending on how crisp you like them). Larger, thicker logs will require a more time to crisp up.
  6. Allow the biscotti to cool. Enjoy the biscotti plain or dunked in coffee!


Step By Step Photos

wet and dry ingredientsCombine the dry ingredients (flour, salt, baking powder) in one bowl and the wet ingredients (eggs, sugar, butter, vanilla extract, almond extract, cinnamon, nutmeg and zest) in separate bowl. Your butter will need to be at room temperature to make this work. Or, you can microwave it for 15 seconds. It’s okay if it melts a little.

wet ingredientsWhisk up the wet ingredients until it is thick and creamy looking like this.

plain doughCombine the wet and dry ingredients until it is evenly mixed and it has a similar texture to cookie dough. Then stir in almonds, cranberries or whatever else you’d like.

dough logsForm the dough into two semi-flat logs on the baking sheet. (I didn’t do so good dividing it into even halves!)

baked logsBake the logs for 35 minutes. The should be golden brown and slightly “cracked” on top.

slice logsSlice the logs on a bias into one inch thick pieces. A serrated knife works best for this. Smooth blade knives may cause the cookie to crumble (ha ha) as you cut it.

bake slicesPlace the slices back onto the baking sheet and bake for 5-7 more minutes on each side.

Cranberry Almond BiscottiThey’re perfect… absolutely perfect!


  1. Hey Beth! These look awesome. I’ve really been craving chocolate cranberry biscotti lately– any idea how to alter the recipe to incorporate cocoa powder?

  2. Brittany says:

    I just found this recipe and can’t wait to try it! I have loved everything I have made from this site and cannot stop recommending it to others. I just have one quick question: can I completely replace the all-purpose flour with whole wheat flour?

    • It will change the texture, so it’s not recommended. Some people don’t mind the texture change (it will be more dense and dry), but I wouldn’t suggest it.

  3. I probably should have paid more attention to the “large” part in the eggs…my dough never really became a dough (it was pretty crumbly and I had to mush it together to make the loaves). That said, even though mine were a little overdone, they were awesome, super easy and I will make them again! The cranberries add great texture. Delicious!

  4. susanne says:

    whoa! i thought biscotti was something you have to buy because it’s just too too. but not when you have this recipe! i had company on the way, and wanted to make something for their breakfast, so i wouldn’t have to get up and cook in the morning. true. so i made this in the evening, and they were so fast and easy–and delicious! very impressive, delicious, and no trouble at all. i will be making these again. thanks!

    • susanne says:

      p.s. replaced 1/4 cup of the flour with whole wheat, and reduced the sugar to 3/4 cup. now they’re ‘healthy’!

  5. Anonymous says:

    Looks like your Biscotti have too many cracks. Makes it difficult to slice.

  6. Anonymous says:

    this is one of the best sites i stumbled upon! this site totally rocks!!

  7. Used two ripe bananas instead of eggs,raw sugar, and kept the rest of the recipe as is. Such a great flavor and texture! I’m going to try the rest of your recipes.

  8. Oh, wow! I love biscotti and I love your blog! First time visiting and I am a new follower. I’ll be having a grand time perusing your past posts :)

    Kindly, ldh

  9. Yep! Total baking time after slicing: 10-15 minutes :)

  10. question: You say bake 5-7 mins on each side.. so bake 5-7 mins then turn and bake again for 5-7?

  11. Anonymous says:

    mmmmm, made these without cranberries, then dipped them in chocolate. amazing!

  12. This looks amazing! Great work on the savings! A morning stop of coffee and biscotti can really add up. This makes so much sense!

  13. Anonymous says:

    I just gave your site an awesome review for stumbleupon. Can’t wait to try this recipe!

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