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This biscotti recipe is teeming with plump dried cranberries and crunchy almonds. Perfect dipped in hot coffee or tea during the holidays or year round!
There is nothing quite like dipping biscotti into a piping hot mug of coffee or tea. The best part about this Italian cookie is that it doesn’t go bad as quickly as other desserts. I like to make a large batch and leave it on the counter for those times when my sweet tooth must be obeyed.
What’s better? Biscotti is so easy to tweak and customize! There are so many fun flavor combinations to play with. In this recipe, you’ll learn how to make a classic biscotti that is balanced with the tart flavor of cranberries and the nutty crunch of almonds. If you have a hankering for chocolate, try this recipe for chocolate biscotti instead. If you love any cranberry flavored dessert, don’t forget to try my cranberry orange scones!
What are Biscotti?
Biscotti are oblong-shaped biscuits that originated in the Italian city of Prato in the late 1800s. That’s right – this cookie is steeped in history! Twice-baked and dry, they made for the perfect snack to bring along on long journeys. Traditionally, you’ll find biscotti served with an Italian dessert wine.
In America, we like our biscotti at breakfast or for dessert with coffee or tea! Dunking the biscotti in a hot beverage loosens up the hard biscuit and makes for an absolutely luscious treat. Move over milk and cookies, biscotti and coffee are coming to town!
Almond Biscotti Video
How to Make Biscotti
Making this biscotti recipe only requires a handful of simple ingredients and the classic, double-baking method to get that signature biscuit-like texture. Below, find a quick rundown of the recipe before you dive in.
- Make the Batter: While the oven preheats to 300°F, whisk the oil, sugar, vanilla extract, almond extract and the eggs. In a separate bowl, combine the flour, salt, and baking powder. Next, mix the dry ingredients into the egg mixture in small portions. Finally, mix in the cranberries and almonds with a spatula.
- Bake on High Heat: Form a log out of the batter on a baking sheet lined with parchment paper. Bake it for 35 minutes, or until it turns light brown. Remove the log and set it aside to cool completely.
- Bake on Low Heat: Reduce the oven heat to 275°F. Cut the biscotti log at a diagonal into 3/4-inch thick slices. Lay each piece on its side on a baking sheet lined with parchment paper and bake the cookies for approximately 8-10 minutes. Allow the biscotti to cool and enjoy with hot coffee or tea!
Tips for Making the Best Biscotti
Below, find some pro tips and tricks to make bakery-worthy biscotti in your own home kitchen.
- Let the biscotti log cool. Once you remove the biscotti log from the oven, it is imperative that you let it cool for 30 minutes before you cut it into long pieces. If you don’t, the biscotti will break and crumble and lose their signature shape.
- Use a serrated knife to cut the biscotti. To get that coveted biscotti shape, you are going to want to use a sharp, serrated knife. Use a gentle sawing motion (versus a pressing motion) to carefully cut the log into biscotti pieces.
- Increase the time of the second bake for extra crunchy biscotti. I am a huge fan of extra crunchy biscotti! If you are too, increase the amount of time of the second-bake. But, be careful not to burn the biscotti! Extra-crunchy biscotti will only require a few more minutes of baking. I recommend turning on your oven light and keeping a close eye.
Mini Biscotti Hack: Want a fun addition to your holiday gift trays this year? Form two thinner logs, this way when you cut your biscotti pieces they will be much shorter. Arrange them next to your snowman sugar cookies and fudge.
How to Make Chocolate-Dipped Biscotti
Another Ameican variation to this treat is dipping finished biscotti in chocolate! This is ultra-decadent and it produces a visually stunning result. Here’s how to do it:
- Allow your biscotti to completely cool.
- Melt 8 oz of baking chocolate in the microwave in increments of 15 seconds. Make sure to stir the chocolate vigorously with a spoon after each increment. This will prevent the chocolate from clumping up. You will want an ultra-smooth texture before you get to dipping.
- Now that you have silky smooth, melty chocolate, dip one side of the biscotti into it. Return the biscotti to a baking sheet to allow the chocolate to set at room temperature for about 45 minutes.
Storing Biscotti
Whether you want to store your biscotti for a couple of weeks or freeze the dough to have on hand for later, find all the storage instructions you need.
- Room Temperature: Biscotti is one of those awesome baked treats that stays good for weeks. The best way to store it is in an airtight container or cookie tin on the counter. They will continue to get harder as they sit, but will become moist when dipped in hot coffee or tea.
- Freezer: The best time to freeze biscotti is after the first round of baking. Once you slice the biscotti, freeze them on a baking sheet lined with parchment paper. When you’re ready, finish them off in the oven with the low baking round.
FAQ
Is biscotti better with butter or oil?
Biscotti is best made with oil versus butter. This gives it a nice, earthy flavor.
Are biscotti healthier than cookies?
Yes, biscotti are healthier than most cookies. Typically, they are much lower in fat and contain a lot less sugar.
How hard are biscotti supposed to be?
After the first round of baking, biscotti should be firm but not overly hard. After the second round of baking, they will get much harder.
Should I dunk biscotti?
Biscotti are the perfect texture to dip in coffee or tea. This will help to moisten the biscuit and makes for such an awesome pairing.
Can you overcook biscotti?
Yes, you can overcook biscotti. You’ll want to pull them out of the oven while they are still soft enough to cut.
More European Treats
- Hazelnut Triple Chocolate Biscotti – Decadent chocolate-dipped biscotti
- Sochniki (Sweet Cheese Cookies) – Sweet and salty cookies
- Dulce de Leche Sandwich Cookies – Chocolate-dipped dulce de leche cookies
- Ferrero Raffaello Candy Recipe – White chocolate coconut candy
Recipe
Cranberry Almond Biscotti Recipe
Print Pin
Servings
12 Units
Prep Time 20 minutes mins
Cook Time 50 minutes mins
Total Time 1 hour hr 10 minutes mins
Recipe contributed by: Natalya Drozhzhin
This biscotti recipe is teeming with plump dried cranberries and crunchy almonds. Perfect dipped in hot coffee or tea during the holidays or year round!
Ingredients
- 1/4 cup light olive oil
- 3/4 cup sugar
- 2 tsp vanilla extract
- 1/2 tsp almond extract
- 2 eggs
- 1 3/4 cup flour
- 1/4 tsp salt
- 1 tsp baking powder
- 1/2 cup craisins
- 1 1/2 cups almonds
US Units – Metric
Instructions
Preheat the oven to 300°F.
In a large bowl, whisk together oil, sugar, vanilla, almond extracts and eggs.
In a separate bowl, combine the flour, salt, and baking powder. In small portions, slowly mix the dry ingredients into the egg mixture.
Using a spatula, mix in the cranberry and almonds.
On a cookie sheet lined with parchment paper, form a log out of the biscotti dough. If the dough is on the stickier side, wet your hands with cool water for easier handling.
Bake the log for 35 minutes, or until it turns light brown. Remove the log from the oven and set it aside to cool for 30 minutes before you attempt to slice it. Reduce oven heat to 275°F.
Cut log diagonal into 3/4-inch thick slices. Lay each piece on its side on a baking sheet lined with parchment paper. Bake for approximately 8-10 minutes. Pull the biscotti out of the oven and allow it to cool.
Serve the biscotti with coffee or tea. Enjoy!
Nutrition Facts
Cranberry Almond Biscotti Recipe
Amount Per Serving
Calories 286 Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 2g10%
Cholesterol 27mg9%
Sodium 60mg3%
Potassium 189mg5%
Carbohydrates 35g12%
Fiber 3g12%
Sugar 17g19%
Protein 7g14%
Vitamin A 40IU1%
Calcium 68mg7%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
Posted December 10, 2021
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TPVSep 3, 2023 Wonderful, easy recipe. I love not having to use my mixer. Followed recipe exactly. Smelled wonderful when baking. Just sweet enough for mornings with tea or coffee. Thanks for tip about chilling dough in frig before molding into loaf. Still sticky but much easier.
Natalya DrozhzhinSep 4, 2023 Hi TPV, I'm glad you enjoyed the biscotti! Thanks for sharing. 🙂
Carol VautourMay 4, 2023 Not enough flour in your recipe. Dough was too sticky and wouldn't form. I got stuck adding flour while it was on the board trying to doctor it up.
TrishMay 31, 2023 I suggest you chill the dough for 20 minutes, place gladwrap or whatever it's called in your world over the bowl. You will find it comes out firm, and thereby enable you to work without a sticky mess.
Good luck.Natalya DrozhzhinMay 5, 2023 Hi Carol, all flour is different. In some cases you would need to add a little. I hope the recipe still turned out well in the end.
SamDec 18, 2022 Just tried this recipe and it’s delicious, thought sadly part of my log cracked on the first bake. I added extra almond extract (because I do to any recipe that requires it), used dried cranberries roughly chopped, opted out of any nuts (not a fan), added in orange zest, and a mix of ginger, cinnamon, nutmeg, and clove spices for that holiday smell and taste. Can’t wait to bring these to family!
Natalya DrozhzhinDec 19, 2022 Hi Sam, I am sorry the log cracked! Sounds like you did an incredible job on the Biscotti! I am certain it will be a huge hit. Well done!
Linda SDec 18, 2022 Not good for high altitude. Doesn’t hold together well and very crumbly. Taste is good though.
Natalya DrozhzhinDec 18, 2022 Hi Linda, I am so sorry to hear that! Thank you for your feedback. I am wondering, Do you think they were over baked at all?
Michelle kitagawaOct 1, 2022 Thanks for sharing can’t wait to try it. I always use butter.
Natalya DrozhzhinOct 1, 2022 Hi Michelle- I hope you love it!
AngieSep 9, 2022 I’ve made twice since finding this recipe last week! It is very delicious and easy!
Natalya DrozhzhinSep 10, 2022 Hey Angie- I love it! Thanks for the feedback!
GayleneSep 4, 2022 How big of a cookie sheet? Dimensions of biscotti log?
Natalya DrozhzhinSep 5, 2022 Hey Gaylene- a 9x13 inch cookie sheet should be large enough! I don't have exact dimensions of the biscotti log, but it should be about an inch thick when you form the log. I'll have to take note of the exact dimensions next time I make these biscotti and add it to the recipe. Enjoy!
AgnesMar 29, 2022 Amazing! I didn’t have enough almonds so I substituted a cup of pistachio..so good! Didn’t realize biscotti was this easy to make!
Natalya DrozhzhinMar 29, 2022 Agnes, this is such a great tip! Thank you for taking the time to leave a review! You are awesome!
Barb DelconteMar 15, 2022 Hi Natalya,
I see you recommend using parchment paper and in the pictures, it appears you also have a silicone sheet. Do you typically use both?
Thanks for the recipe, it's fantastic!
BarbNatalya DrozhzhinMar 15, 2022 Hi Barb- thank you for the feedback, I'm glad you love the recipe! I used the silicone sheet for the first bake, and parchment paper for the second bake. I generally recommend parchment because its what most people usually have on hand! 🙂
Ashley Gail WhitlockMar 9, 2022 These are my favorite biscotti.
Natalya DrozhzhinMar 9, 2022 Why thank you, Ashley!!
IpadProJan 18, 2022 I don't know why maybe because of the hard almonds whenever I cut biscotti and they're soft they don't cut well and I always get weird shape biscottis. 😐
Is there any way to stop this from happening?Natalya DrozhzhinJan 18, 2022 Hi there - Use a serrated knife if you have one, or soak your knife in a bit of hot water before slicing into the biscotti. This helps give the knife a bit more power cutting through the tough biscotti. Hope this helps!
Heidi Morgan-MelendezDec 25, 2021 I made your recipe and my family and friends loved it. It was simple and delicious. I made it exactly as written.
Natalya DrozhzhinDec 26, 2021 Hi Heidi - How cool! So happy you and your loved ones enjoyed the biscotti. So perfect with a nice latte in the morning or afternoon. Happy New Year!
HeatherDec 22, 2021 Natalya, made your recipe and turned out lovely. Split the olive with 1/2 butter. Also roughly chopped a large dairy milk bar and added it with the crainsin/almond step. Delish!! xo
Natalya DrozhzhinDec 22, 2021 Hi Heather - OMG! The milk bar sounds like such a tasty addition. I'll stick that in my back pocket. Thanks for sharing and so happy you enjoyed!
PerryDec 13, 2021 Hi there. Would it make a difference if I use half white and half brown sugar? And does it matter what temperature the eggs are? Thank you!
Natalya DrozhzhinDec 14, 2021 Hi Perry - I've never tried using half white sugar half brown sugar before, although I bet it would work just fine. The brown sugar will likely give the biscotti a deeper flavor. When it comes to the eggs, it doesn't matter what temperature they are - straight out of the fridge works just great!
Chi-ChaMar 5, 2022 I tried half brown sugar and half white- I loved it! Gave a richer taste!
Natalya DrozhzhinMar 5, 2022 Thanks for that feedback! I'm glad you enjoyed the recipe.
NatashaDec 13, 2021 Made this recipe and paired it with my favorite hot tea, it was a perfect breakfast! Thank you for this awesome recipe.
Natalya DrozhzhinDec 13, 2021 Hi Natasha - Love to hear it! There's nothing like a fresh biscotti and a hot cup of tea. It's my favorite wintertime breakfast or afternoon snack. So happy you enjoyed and thanks for the kind words!
Sara WelchDec 10, 2021 Adding these to my baking line up for the holidays! Looks too good to pass up, indeed!
Natalya DrozhzhinDec 11, 2021 Enjoy the recipe, Sara, they really do look and taste amazing!
ToniDec 10, 2021 This is so good!! Such a great addition to our holiday baking list!
KateOct 14, 2021 I had to cook mine for a LOT longer, over an hour. Not sure if it’s because I have a fan forced oven or maybe I converted the temperature incorrectly (F-C)
Natalya DrozhzhinOct 14, 2021 Hi Kate, it shouldn't take that much longer. I would check the temperature of your oven. Hope this helps.
Alice HumphreyJul 28, 2021 Can this be made with out eggs?
Natalya DrozhzhinJul 28, 2021 Alice, I haven't tried. Not sure how it would work out.
NatJun 6, 2021 Hey! May I know if I can use icing sugar for this recipe?
Natalya DrozhzhinJun 7, 2021 Hey Nat, I am not sure because personally, I have never tried using it in this recipe. If you try it, please let me know. Enjoy
Kelly JohnsonDec 20, 2020 This is delicious biscotti. I admit, I swapped out almonds for walnuts - and the result is still delicious! Perfect Christmas gift for friends.
Natalya DrozhzhinDec 20, 2020 Kelly, I am so happy to hear this. Thank you for sharing!
ChristineDec 20, 2020 Do you use raw or roasted almonds?
Natalya DrozhzhinDec 20, 2020 Hey Christine, I use raw because they get baked with biscotti. Enjoy
Rose Marie DiagostinoNov 18, 2020 Hi I’m looking forward to making these biscotti can I substitute cranberries instead of craisins.
.Natalya DrozhzhinNov 19, 2020 Hey Rose, fresh cranberries will produce juice and it will be hard to achieve that crunchy texture.
JolieOct 9, 2020 Hello,
I tried making them ounce and the batter was to soft with butter. I don't know what I did wrong and I also used self rising flour . Can I use vegetable oil instead?ShariNov 7, 2020 Vegetable oil holds the shape better.and they come out really crisp and last for weeks although in my house it goes on 2 weeks
Natalya DrozhzhinNov 10, 2020 Such a great tip, thank you for sharing!
Natalya DrozhzhinOct 9, 2020 Hey Jolie, as long as the holding shape, it's fine that it's soft. Wet your hands to prevent sticking. I would also use all-purpose flour. Yes, you can switch out the oil.
EllenMarieJul 23, 2020 This is my first attempt at biscotti. I am mostly a bread baker. It's an easy recipe, and they turned out great. I like the addition of olive oil instead of butter. I did leave them to dry about 20 minutes, though. I've never been much of a "dunker", but I might become one with these crunchy delights. Thank you for the recipe.
Natalya DrozhzhinJul 23, 2020 I am so happy to hear that the recipe turned out great. Thank you for sharing your feedback!
DebbieMar 21, 2014 Can you use dried cherries? If so, same quantities?
Natalya DrozhzhinMar 21, 2014 I would add about the same amount, about 1/2 to 1 cup. Depending how much of them you would want.
EmilyJan 29, 2014 Hello Natasha, are these whole almonds or chopped?
Natalya DrozhzhinJan 29, 2014 Whole almonds, this way you get nice chunks in a bite 🙂
