There’s something about the ritual of baking that feels like a warm hug, especially during the holidays. For me, that feeling is perfectly captured in this Cranberry Almond Biscotti. Imagine a wonderfully crisp, twice-baked cookie, filled with the perfect balance of tart cranberries and crunchy toasted almonds. It’s my ultimate companion for a quiet moment with morning coffee or afternoon tea—a true comfort food recipe that turns any day a little sweeter.

When I start thinking about holiday baking, my mind always goes to these cookies. They’re a wonderful staple for gathering Christmas baking ideas, because the dough is so simple and the results feel so special. While a peppermint biscotti has its festive place, this almond cranberry version has become one of my favorite unique Christmas cookies. It’s a fantastic answer when you’re searching for Christmas dessert ideas or unique holiday treats to share.

Whether you’re building your lineup of Christmas sweets or just craving a homemade moment, this recipe is a joy. These biscotti keep beautifully, making them a gift that keeps on giving. I hope they bring as much comfort and delight to your kitchen as they have to mine.

If you're looking for the perfect Cranberry Almond Biscotti, you're in the right place. Whether you love Christmas Cookie or want to explore our Appetizer Recipes collection, we've got you covered.

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Why You’ll Love This Cranberry Almond Biscotti

• Perfect for Dipping: Firm texture holds shape in hot drinks without turning mushy.
• Make-Ahead Marvel: Keeps for weeks and gets more flavorful over time.
• Textural Heaven: Crisp cookie with crunchy almonds and chewy cranberries.
• Surprisingly Simple: Straightforward process with no fancy equipment needed.

Ingredients & Tools

• 260 g all-purpose flour
• 150 g granulated sugar
• 1 tsp baking powder
• 1/4 tsp salt
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 tsp almond extract
• 115 g unsalted butter, melted and slightly cooled
• 120 g dried cranberries
• 120 g whole almonds, toasted and roughly chopped

Tools: A large mixing bowl, a baking sheet, parchment paper, a sharp serrated knife, and a wire cooling rack.

Notes: Using good quality extracts makes a difference. Toasting the almonds beforehand is essential for maximum flavor.

Nutrition (per serving)

Serves: 24 biscotti | Prep Time: 20 minutes | Cook Time: 50 minutes | Total Time: 1 hour 10 minutes

Before You Start: Tips & Ingredient Notes

• Toast Your Nuts. Please, do not skip toasting the almonds. It takes just a few minutes in a dry skillet over medium heat until they’re fragrant and lightly golden. This step deepens their flavor immensely and prevents them from tasting bland in the final cookie.
• The Melted Butter Trick. Using melted (but not hot) butter makes the dough incredibly easy to mix by hand. It also contributes to a slightly more tender crumb, even in a cookie that’s meant to be hard. Just let it cool for a few minutes after melting so it doesn’t cook the eggs.
• Weigh Your Flour. For the most consistent results, I highly recommend using a kitchen scale. If you must use cups, fluff your flour with a spoon, spoon it into the measuring cup, and level it off. Scooping directly packs the flour in and can lead to a dry, crumbly dough.
• Embrace the Stickiness. The dough will be quite soft and a little sticky—this is normal! A light dusting of flour on your hands is your best friend when shaping the logs. Don’t be tempted to add a lot more flour, as it will make the biscotti tough.

How to Make Cranberry Almond Biscotti

Storage & Freshness Guide

• Fridge: Not recommended; store at room temperature in an airtight container.
• Freezer: Freeze in airtight container for up to 3 months; thaw at room temperature.
• Reviving: If they soften, re-crisp in a 325°F oven for 5-7 minutes.

Serving Suggestions

Complementary Dishes

• A Simple Cheese Plate — The crisp, not-too-sweet biscotti are a fantastic counterpoint to creamy, soft cheeses like brie or a sharp blue cheese. It’s an elegant and easy appetizer or dessert.
• Citrus-Infused Fruit Salad — The bright, fresh acidity of oranges or grapefruit in a fruit salad cuts through the richness of the biscotti and complements the tart cranberries beautifully.
• Lemon Sorbet — For a truly refreshing dessert, serve a couple of biscotti alongside a scoop of tangy lemon sorbet. The contrast between the icy sorbet and the crunchy cookie is divine.

Drinks

• Strong Italian Espresso — This is the classic, non-negotiable pairing. The intense, bitter coffee is the perfect partner for the sweet, crunchy biscotti. Dunking is highly encouraged.
• Earl Grey Tea — The bergamot notes in Earl Grey tea add a lovely floral complexity that works wonderfully with the almond and vanilla in the cookies.
• Vin Santo or a Sweet Dessert Wine — If you want to be truly authentic, dip your biscotti into a small glass of Vin Santo. The sweet wine soaks into the cookie, creating a melt-in-your-mouth experience.

Something Sweet

• Dark Chocolate Ganache Dip — Melt some dark chocolate with a splash of cream for a quick ganache. Dunking one end of the biscotti adds a layer of decadent bitterness that pairs perfectly with the fruit and nuts.
• Vanilla Bean Panna Cotta — The silky, creamy texture of panna cotta is a dream alongside the hard crunch of the biscotti. Use them almost like a spoon for a delightful textural play.
• Orange Zest-Spiked Whipped Cream — Lightly sweeten some whipped cream and fold in fresh orange zest. It’s a simple, fluffy cloud that makes eating biscotti feel like a special occasion.

Top Mistakes to Avoid

• Mistake: Slicing the logs while they’re too hot. If you try to slice them right out of the oven, they’ll be too soft and crumbly, and you’ll end up with a mess. Let them cool for a solid 15-20 minutes to firm up, which allows for clean, even slices.
• Mistake: Using a dull knife. A blunt knife will press down and crush your beautiful logs instead of slicing cleanly through the nuts and cranberries. A sharp serrated knife is your best tool for this job—it glides through effortlessly.
• Mistake> Over-baking on the second round. The goal of the second bake is to dry the biscotti out, not to brown them further. Keep a close eye on them; they are done when they feel dry and firm to the touch. Over-baking can make them taste bitter.
• Mistake: Storing them before they are completely cool. Any residual warmth will create steam in your storage container, making the biscotti lose their signature crunch. Wait until they are fully, 100% cool at room temperature before tucking them away.

Expert Tips

• Tip: Add a sprinkle of coarse sugar. Before the first bake, brush the tops of the dough logs with a beaten egg white and sprinkle with coarse or sanding sugar. This creates a delightful, sparkly, crunchy top that looks professional and adds a lovely textural element.
• Tip: Play with the slice angle and thickness. Slicing on more of a diagonal will give you longer, more elegant-looking biscotti. A thicker slice (3/4-inch) will be sturdier for heavy dunking, while a thinner slice (1/2-inch) will be extra crisp and delicate.
• Tip: Customize your mix-ins. This recipe is a fantastic base. Feel free to swap the almonds for pistachios or hazelnuts, and the cranberries for chopped dried apricots, cherries, or even a handful of dark chocolate chips.
• Tip: Revive them if they soften. If your biscotti lose their crunch after a week or two (though they rarely do!), simply pop them back into a 325°F (160°C) oven for 5-7 minutes to re-crisp. They’ll be as good as new.

FAQs

Can I make these biscotti without nuts?

Absolutely! If you have a nut allergy or simply prefer nut-free biscotti, you can omit the almonds. The recipe will still work perfectly. You might want to add a few more dried cranberries or even substitute with another dried fruit like chopped dried apricots or raisins to make up for the volume. The texture will be slightly less crunchy, but they will still be delicious and perfect for dunking.

Why are my biscotti crumbling when I slice them?

This usually happens for one of two reasons. First, the logs might not have cooled enough before slicing—they need that 15-20 minute rest to set. Second, you might have added a bit too much flour, which can make the dough dry and crumbly. Remember, the dough is supposed to be a little sticky. Next time, try weighing your flour or using the “spoon and level” method to ensure you’re not packing in too much.

How long do cranberry almond biscotti keep?

They keep for a remarkably long time! Stored in an airtight container at room temperature, they will stay fresh and crunchy for up to 3-4 weeks. Their low moisture content is what makes them so shelf-stable. You can also freeze them for up to 3 months in a freezer-safe bag or container. Just thaw at room temperature, and they’re ready to go.

Can I use frozen or fresh cranberries instead of dried?

I wouldn’t recommend it for this particular recipe. Fresh or frozen cranberries have a very high water content, which will steam and release moisture during baking. This will prevent the biscotti from achieving their characteristic dry, crunchy texture and could make them soggy or cake-like. Stick with dried cranberries for the best results.

My dough is really sticky. Should I add more flour?

Resist the urge! A sticky dough is normal for biscotti. Adding more flour will make the final cookies tough and dry. Instead, lightly flour your hands when you’re shaping the logs onto the parchment paper. The light coating on your hands is all you need to handle the dough easily without altering the recipe’s perfect balance.