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Cranberry-Almond Biscotti

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Cranberry-Almond Biscotti

My love for biscotti grows every time I find a new recipe but when I make it from a recipe that I have had forever, I am in heaven.  I think the best part (for me) of making these delicious crisp, dunking cookies is that I am the ONLY one in my house that likes (adores) them! You know what that means: I get to eat them all and they last a long time because there is no one that will eat that last one that I have been waiting for all day long.  It’s all MINE.  Totally not like that with any other baked goods that I make so I get really excited for this moment.

One left biscotti

This Cranberry-Almond Biscotti is drizzled with melted dark chocolate and is divine on its own but just as yummy when dunked into coffee.

Biscotti and Coffee

Would it be a stretch to say this biscotti is healthy? I mean cranberries, almonds, AND dark chocolate are ALL so good for you! Yes, I’m declaring this biscotti a health food.  Don’t judge me.

Cranberry-Almond Biscotti

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  • 3 tablespoons unsalted butter melted and cooled
  • 1 3/4 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 2 large eggs
  • 3/4 cup sugar
  • 1/4 teaspoon almond extract
  • 1 cup dried cranberries
  • 1/2 cup sliced almonds
  • 1/4 cup dark chocolate chips melted


  • Preheat the oven to 350°. Line a baking sheet with parchment paper.
  • In a bowl, whisk the flour with the baking powder and salt.
  • In a medium bowl, beat the eggs with the sugar at medium speed until creamy, about 3 minutes. Beat in the almond extract.
  • With the mixer on, slowly add the melted butter and combine.
  • Slowly add the flour mixture to the egg mixture and stir until combined.
  • Fold in, by hand, the dried cranberries and almonds.
  • Lightly flour your hands, shape the dough into 2 slightly flattened 10-inch logs on the prepared baking sheet.
  • Bake for 30 minutes, or until golden. Let the logs cool slightly, about 10 minutes.
  • Using a sharp serrated knife, slice the logs 1/2 inch thick on the diagonal.
  • Arrange the slices on the baking sheet cut sides up and bake for about 10 minutes, or until the biscotti are lightly browned and crisp.
  • Let cool completely before serving.
  • Drizzle cooled biscotti with the melted chocolate.
  • Store in an air-tight container.

Nutritional Disclaimer

“Blogghetti” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.

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  1. You’re talking Italian…it’s got to be good, right? 🙂
    This looks amazing and getting it all to yourself – must be divine!
    Pinned and I’ll be making this – for sure!

    1. Karen, anything Italian is the best, in my opinion! Hope you enjoy the biscotti when you make it. Thanks for sharing the post, I appreciate it!!