Easy Cranberry Almond Biscotti (Perfect for Gifting!)

Biscotti are the quintessential coffee-dunking cookie. Their name literally means “twice-cooked” in Italian, a process that yields an incredibly satisfying, dry, and crunchy texture that holds up beautifully to a hot beverage.

This festive version is studded with tart dried cranberries and nutty sliced almonds, with a delicate hint of almond extract perfuming every bite. They are surprisingly simple to make at home and look beautiful packaged as a holiday gift.

Bake a batch of these to have on hand for holiday visitors or to enjoy during a quiet moment with a cup of tea or coffee.

Why You’ll Love It

• Perfectly Crisp & Crunchy: This recipe delivers that classic, sturdy biscotti texture that’s made for dunking.
• Festive Flavors: The combination of tart cranberries, toasted almonds, and sweet extract is ideal for the holiday season.
• Incredibly Long-Lasting: Biscotti keep for weeks, making them a perfect make-ahead treat for gifting or entertaining.
• Easier Than You Think: The twice-baked method is straightforward and yields impressive, professional-looking results.

Ingredients

Ingredient	US Measurement	Metric Measurement
All-Purpose Flour	2 cups	240 g
Baking Powder	1 tsp	4 g
Salt	½ tsp	3 g
Unsalted Butter, softened	½ cup	113 g
Granulated Sugar	¾ cup	150 g
Large Eggs	2	2
Almond Extract	1 tsp	5 ml
Dried Cranberries	1 cup	120 g
Sliced or Slivered Almonds	½ cup	50 g

Ingredient Notes

• Almonds: Using sliced or slivered almonds makes the logs easier to cut cleanly. For a deeper, nuttier flavor, toast the almonds in a dry skillet over medium heat for 3-5 minutes until fragrant, then let them cool completely before using.
• Almond Extract: This is a key ingredient for achieving that classic Italian bakery flavor. It complements and enhances the flavor of the almonds in the cookie.
• Butter: This recipe uses softened butter, which creates a slightly richer, more tender crumb than traditional oil-based biscotti recipes, making them delicious even without dunking.
• Flour: Be sure to measure your flour correctly by fluffing it up, spooning it into your measuring cup, and leveling it off. Packing the flour can result in dry, crumbly dough.

Equipment Needed

• Baking Sheet: A large, parchment-lined baking sheet is essential for both bakes.
• Serrated Knife: This is the most critical tool for success. A sharp serrated bread knife will allow you to slice the warm logs cleanly without shattering them.
• Electric Mixer: A stand mixer or electric hand mixer is needed to properly cream the butter and sugar, which is the foundation of the cookie’s texture.

Step-by-Step Instructions

1. Prepare Oven and Pan: Preheat your oven to 350°F (175°C). Line a large baking sheet with parchment paper.
2. Combine Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
3. Cream Butter and Sugar: In a large bowl using an electric mixer, beat the softened butter and granulated sugar on medium-high speed until the mixture is light, pale, and fluffy, about 3-4 minutes.
4. Add Wet Ingredients: Beat in the eggs one at a time, mixing well after each addition. Scrape down the sides of the bowl, then mix in the almond extract.
5. Form the Dough: Reduce the mixer speed to low and gradually add the dry ingredient mixture to the wet ingredients, mixing until just combined. The dough will be thick and sticky. Using a spatula, fold in the dried cranberries and almonds.
6. Shape the Logs: Lightly flour your hands and a work surface. Turn the dough out and divide it in half. Shape each half into a log approximately 10 inches long, 3 inches wide, and about ¾-inch thick. Carefully transfer both logs to the prepared baking sheet, leaving several inches between them.
7. First Bake: Bake the logs for 25 minutes, or until they are firm to the touch and lightly golden on the bottom.
8. Cool and Slice: Remove the baking sheet from the oven and let the logs cool on the pan for 10-15 minutes. They should be cool enough to handle but still warm. Transfer one log to a cutting board. Using a sharp serrated knife in a gentle sawing motion, slice the log diagonally into ½-inch thick pieces. Repeat with the second log.
9. Second Bake: Arrange the biscotti slices cut-side down on the same parchment-lined baking sheet. Bake for 10 minutes. Remove the sheet from the oven, carefully flip each cookie over, and return to the oven to bake for another 10–12 minutes on the second side. The biscotti are done when they feel dry and are lightly golden.
10. Cool Completely: Transfer the baked biscotti to a wire rack to cool completely. They will become even crisper as they cool.

Variations & Swaps

• White Chocolate Cranberry: After the biscotti have cooled completely, melt 1 cup of white chocolate chips and dip one end of each cookie into the chocolate. Place on parchment paper until set.
• Orange-Almond: Add the zest of one large orange to the creamed butter and sugar mixture for a bright, festive flavor that pairs wonderfully with cranberry.
• Pistachio Cherry: Swap the almonds for chopped pistachios and the cranberries for dried cherries for a different color and flavor profile.
• Holiday Spice: Add ½ teaspoon of ground cinnamon and ¼ teaspoon of ground nutmeg to the dry ingredients for extra warmth.

Make-Ahead, Storage & Reheating

• Make-Ahead: Biscotti are the perfect make-ahead cookie. The flavor and texture will be perfect for weeks.
• Storage: Store the completely cooled biscotti in an airtight container at room temperature. They will remain crisp for at least 2 weeks. Do not refrigerate, as the humidity will soften them.

Serving Suggestions And Pairings

The classic way to serve biscotti is alongside a hot beverage for dunking. They are the perfect companion to a morning coffee, an afternoon latte, or a cup of black tea.

For a traditional Italian dessert experience, serve them with a small glass of Vin Santo, a sweet dessert wine. They also make a wonderful homemade gift; stack them in a clear cellophane bag and tie it with a festive ribbon.

Troubleshooting & Common Mistakes

• Logs Crumbled During Slicing: The logs were likely too cool, which makes them brittle. A 10-15 minute rest is the ideal window. Using a sharp serrated knife and a gentle sawing motion (not pressing down) is also crucial.
• Biscotti are Too Hard: They were likely sliced too thin or over-baked during the second bake.
• Biscotti are Soft in the Middle: They were under-baked during the second bake. They need to be fully dried out in the oven to achieve their signature crunch. If yours are soft, you can return them to a 300°F (150°C) oven for 5-10 minutes to crisp up.

Cranberry Almond Biscotti: FAQs

Why are biscotti baked twice?

The first bake cooks the dough into a solid log. The second bake, at a lower temperature, is what draws out the moisture from the individual slices, making them dry, hard, and incredibly crisp—perfect for dunking.

How do I get clean, uniform slices?

A sharp serrated knife is non-negotiable. Use a gentle sawing motion rather than pressing straight down. Slicing on a slight diagonal gives you the classic, elongated biscotti shape.

Can I freeze biscotti?

Yes. You can freeze the baked and cooled biscotti in a freezer-safe bag or container for up to 3 months. Let them thaw at room temperature. You can also freeze the unbaked dough logs, then thaw, bake, and slice as directed.

My dough is really sticky. What should I do?

The dough is meant to be quite sticky. Lightly flouring your hands and work surface is the best way to handle it when shaping the logs. Avoid adding too much extra flour to the dough itself, as this can make the final product dry.

Recipe Card

Nutrition

• Calories: 120 kcal
• Carbohydrates: 19 g
• Protein: 2 g
• Fat: 4 g
• Saturated Fat: 2 g
• Sodium: 65 mg
• Sugar: 9 g

Disclaimer: Nutritional information is an estimate and may vary based on ingredients and preparation.

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