Enjoy the perfect fall breakfast or dessert with this Almond Cranberry Biscotti recipe. Made with typical biscotti ingredients, we're throwing in almonds and cranberries for that perfect autumnal flavor! They're easy to make and perfect for a quick grab-and-go breakfast, snack, or treat.
The perfect fall bite
What treat can be enjoyed for breakfast and dessert? Biscottis, of course! Biscottis are a traditionally Italian cookie that is harder and dryer than a regular cookie. This texture is achieved through baking twice, and that's exactly what the name "biscotti" translates to! They're commonly dipped in a cup of coffee or tea.
Today, we're whipping up a biscotti recipe that's perfect for fall. We're taking regular biscotti ingredients (sugar, butter, eggs, flour), and adding almonds and cranberries for that perfect autumnal touch!
Ingredients in this almond cranberry biscotti recipe
Ready to get started? Below is a complete ingredient list. Gather everything before you get started for a quick and easy preparation process!
- Sugar: First up for this recipe is the sweetest ingredient of all: sugar! Use ¾ cup of white sugar.
- Orange zest: Add a slight tang to the recipe by including the zest of one orange. You can get this by scraping the peel of an orange against a small grater. No orange on hand? Lemon zest will do the trick!
- Butter: Next up is butter. Use 6 tbsp, melted and cooled.
- Eggs: 2 large eggs will help all of the ingredients bind together properly and will contribute to the texture of the biscottis.
- Almond extract: Almond extract will add some delicious, nutty flavor to the cookies. Use 1.5 tsp.
- Flour: Next is the flour. You will need 2 cups of all purpose flour for this almond cranberry biscotti recipe.
- Baking powder: 1 teaspoon of baking powder will help the biscottis bake properly.
- Salt: Salt is a must! Include ½ tsp.
- Almonds: You can't have almond cranberry biscottis without almonds. Use ¾ cups, chopped.
- Dried cranberries: Add the cranberry side of the recipe by using ¾ cup of dried cranberries.
- White chocolate chips: Chocolate completes this recipe! Use ¾ cup of white chocolate chips.
- Optional: Last but not least, optionally melt 1 cup of white chocolate to use for dipping or drizzling.
Tools used to make biscottis with cranberries and almonds
You'll need a handful of kitchen tools to prepare these biscottis. Everything is listed below, along with the required measuring cup sizes.
- Baking sheet
- Parchment paper
- Large mixing bowl
- Small grater for zesting
- Whisk
- Small mixing bowl
- Spatula
To properly measure out all of the ingredients, you will need ½ tsp, 1 tsp, 1 tbsp, ¾ cup, and 1 cup sized measuring cups.
How to make these almond and cranberry biscottis
Preparing biscottis is easy! We'll start by mixing ingredients before forming dough logs and baking.
First, preheat the oven to 375°F and line a cookie sheet with parchment paper.
Then, grab a large mixing bowl and whisk together the sugar and orange zest. Whisk in the melted butter. Once combined, whisk in the eggs and almond extract.
In a small bowl, whisk together the flour, baking powder, and salt.
Slowly add the dry ingredients to the wet until everything is well combined and a dough forms. Stir in the almonds, cranberries, and white chocolate chips.
Divide the dough in half and form it into two logs on the parchment sheet. These should be about 10 x 3 inches with space in between. Flatten slightly so they are about 1 inch thick.
Bake for 25 minutes or until slightly golden on the edges. Remove from the oven and let rest for 15 minutes. Cut each biscotti into 12 pieces, flip them onto their sides, and then bake again for 15 minutes. Let cool completely. That second bake is where the magic happens!
Once cooled, melt the extra white chocolate. Dunk the bottoms of the biscottis in the chocolate, or drizzle it over the top. Enjoy!
Recipe Tips
Are biscottis healthier than cookies?
Biscottis are typically made with less butter and wind up being lower fat, but whether or not they're healthier depends on your goals and nutritional needs!
Should you chill biscotti dough before baking?
No need! You can bake these biscottis as soon as you finish the steps to prepare the dough.
Why are my biscottis so hard?
A number of reasons can cause biscottis to wind up too hard. The first is that they were over baked! Be sure to bake until they're only slightly golden brown and no longer. Second, avoid over mixing the dough.
What flour should I use for biscottis?
Regular all purpose flour works for this cranberry almond biscotti recipe! You can use a different flour (like almond) if preferred, but note that it is a not a 1:1 swap. Be sure to look up the correct measurements for your type of flour.
Storing leftovers
Leftover biscottis can be stored in an airtight container at room temperature. No need to store in the fridge or freezer.
Substitution Tip
Almond extract
Out of almond extract? Feel free to use vanilla extract, but note that it will change the flavor ever so slightly.
Chopped almonds
If almonds aren't your favorite, feel free to substitute them with chopped walnuts, hazelnuts, pecans, peanuts, or cashews!
Dried cranberries
Many different dried fruits will work well in this recipe, such as dried cherries, strawberries, or blueberries, or even raisins!
White chocolate chips
Feel free to swap the white chocolate chips with regular chocolate chips if preferred.
If you liked this recipe, you'll want to try these!
Looking for some similar recipes? Below are a group of tasty treats that you'll love!
- Almond Cherry Crisp Recipe
- Healthy White Chocolate Cranberry Cookies
- Iced Pumpkin Oatmeal Cookies
- Healthy Biscotti Recipe
All recipes by Erin Morrissey and Photos by Sierra Inn
Almond Cranberry Biscotti
Ingredients
Method
- Preheat oven to 375F and line baking sheet with parchment paper.
- In a large bowl, whisk together sugar and orange zest, then whisk in the melted butter. Once combined, whisk in the eggs and almond extract.
- In a small bowl, whisk together flour, baking powder, and salt.
- Slowly add the dry ingredients to the wet ingredients until well combined and dough forms. Stir in the almonds, cranberries, and white chocolate chips.
- Divide dough in half and form into two logs on the parchment sheet. These should be about 10in x 3in with enough space in-between. Flatten slightly, about 1 inch thick.
- Bake for 25 minutes or until slightly golden on edges. Remove from oven and let rest 15 minutes. Cut each biscotti into 12 pieces and flip on their side, bake again for 15 minutes. Let cool completely.
- Once cooled, melt extra white chocolate and dunk bottom of biscotti in chocolate, or drizzle over the top. Enjoy!
Julie Murphy says
Have always been way too intimidated to make biscotti before, but Erin’s recipes are always so helpful so I figured I’d give it a try - I am SO GLAD I did!! A new favorite and go to in our house (my husband is obsessed with these) and anytime I mention cookies my friends all request them because I made them once for cookies boxes. If you’ve always wanted to try making biscotti but have been nervous this is the recipe to get you over your fears and become biscottis new biggest fan
Erin says
Hi Julie, so happy you love them!!
Lysa says
This was my first time making biscotti and it came out amazing! 🤩 I decided to add it to my Christmas cookie box. Make sure you have a super sharp knife to cut after the first bake so you can easily slice through the cranberries and almonds.
Erin says
Hi Lysa, so happy you loved them so much!!
Julie Murphy says
The perfect biscotti! I made for a cookie swap but ate them all and had to make a new batch because they were so good my husband and I couldn’t stop eating them. Will make for a third time!
Erin says
Hi Julie, so happy you all love them! 🙂