Almond & Cranberry Biscotti

As sophisticated as they look and sound, these babies are surprisingly not difficult to make. At all. When you realise how easy this is to make, trust me you’ll never buy biscottis again πŸ˜› I honestly think home-made ones are tastier anyway! Biscotti just means to bake twice!


Almond & Cranberry Biscotti

Almond and Cranberry Biscotti
1 cup blanched whole almonds
1/2 cup dried cranberries
1 teaspoon baking powder
1/4 teaspoon salt
2 cups all purpose flour
3/4 cup sugar
3 eggs
1 teaspoon vanilla extract


Fragrant Vanilla Pods

Things to note. I used vanilla pods instead of vanilla extract. Why? Because one, I’m don’t like vanilla extract at all! Vanilla pods are nicer πŸ˜› And two, they make biscotti look very pretty!

And i didn’t use blanched almonds like many recipes call for. I prefer to use almonds with their skin. Gives the biscotti colour and looks prettier after its sliced up πŸ˜‰


Dry ingredients, are you ready?!

First up, we mix the dry ingredients together. Then add in your eggs. And there you have it. Your dough! How much simpler can this get?! Omg.


Sticky sticky dough

Dough is quite sticky. So be sure to flour your workplace and hands well! I did flour it quite often. Next just work the almonds and cranberries in!


Ready to be popped into the oven πŸ˜‰

Roll it into a log and transfer it onto your baking tray lined with your parchment paper. Bake for 35 mins at 150C. Remove and cool.


That is A LOT of biscotti if you realise

Now slice the biscotti with a serrated knife! I love the texture here. Makes it so easy to slice them thin. I like my biscotti thin.

This is a lot of biscotti by the way. Unless you’re having a party or something, you may save the rest of the unsliced biscotti in the fridge, wrapped with plastic wrap.


I think the skin on the almonds give the biscotti a really yummy colour!

Transfer the sliced biscotti onto the baking tray and bake for another 10 mins or until crispy!


Trust me these won't last long πŸ˜› Awesome with some coffee!

Enjoy πŸ˜‰

16 thoughts on “Almond & Cranberry Biscotti

  1. hi felicia!

    i was just visiting, got your link from bake bake bake.
    it’s amazing that you’re not daunted by biscotti!
    i’m going to try it tomorrow! πŸ™‚

    • hello there ermandah!
      haha don’t be! its always good to try
      they may not be as difficult as you think they are.
      heh. have fun
      thanks for reading!

  2. Hi Felicia,

    Your all purpose flour is it plain flour?
    I tried using plain flour but the dough is too soft cannot be rolled 😦


    • hey patricia, no problems with plain flour πŸ™‚
      the dough can be really sticky!
      but sizes of eggs can range, so maybe it’s a little too wet.
      but don’t worry about coating it with lots of flour!! πŸ™‚

  3. Pingback: Matcha & Red Bean Biscotti «

  4. Hi- I followed this recipe, pretty much exactly, however when I get to the cutting/slicing part its just not thin slices for fact it just breaks each time I try and slice…what have I done wrong??



    • hi stelle!

      did you use a serrated knife? also, after cooling, did you get a firm, bread-like texture? it should be easy to slice with a serrated knife!

  5. hi felicia!

    for the saving of the rest
    of the uncut biscotti, it’s after the first bake right. does it have to be in the freezer?
    how long can it be kept for?

    thank you!

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