Cranberry Almond Biscotti

October 20, 2010

My mother-in-law loves this cranberry almond biscotti recipe. For me good biscotti is not supposed to be overly sweet and it should not be so hard that I feel that I am going to break a tooth biting down onto it. I know that it is supposed to be a hard cookie that is made for dunking into a steaming cup of coffee or espresso, but biscotti are also wonderful eaten alone, so I like to make a cookie that is hard but not too hard. That way everyone wins. These cookies are baked twice, which is where the name comes from. The longer you let them bake the second time, the harder the cookie will be, so bake to your preference.


  • 2/3 cup sugar
  • ½ tsp. salt
  • 2 tsp. baking powder
  • 2 tsp. vanilla extract
  • ¼ tsp orange oil (optional)
  • 2 large eggs
  • 1 cup unbleached all-purpose flour
  • ¾ cup semolina flour
  • 1 cup dried cranberries
  • 1 cup chopped toasted almonds
  1. Preheat the oven to 350 degrees, and grease or parchment a large baking sheet. Combine the melted butter, sugar, salt, and baking powder. Mix in the vanilla and orange oil, then add the eggs.
  2. Incorporate the flours, cranberries, and almonds. Let the dough sit for five minutes before shaping on the pan. This allows the dough to become slightly less sticky when shaping.
  3. Shape the biscotti dough into a flattened log about 10 ½” by 4”. A trick to doing this easily without getting dough stuck to your hands is to lightly oil your hands before attempting to shape.
  4. Bake the biscotti dough for 30-35 minutes, or until the top is lightly browned and cracks have formed on the top. Remove from oven and allow to cool for 30 minutes.
  5. Reduce the oven temperature to 325 degrees. Carefully move the bake biscotti log to a large cutting board. Using two spatulas makes this task much easier.
  6. Cut the log into ½” slices and place them evenly spaced out back on the baking sheet. If you can place them standing up so that bake evenly. Bake the cookies a second time for 20 minutes, and then allow to cool on the cookie sheet. The cookies will become crisp as they cool. Because these cookies are a drier cookie they will last longer than many other varieties of cookies, just make sure to store them in something that is airtight.

Posted in Cookies/Bars

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