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Cranberry-Almond Biscotti


  • 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.