Traditional Cranberry Biscotti

I’ve always loved the idea of biscotti, but I used to think they were too fancy for me to make at home. Then I realized they’re just twice-baked cookies that happen to be perfect with coffee. Once I figured that out, I was hooked.

The thing about biscotti is that you can really make them your own. I started with the classic almond version, but then I got curious about what else I could try. That’s when cranberry biscotti became my new obsession. The tart cranberries balance out the sweetness, and they add this nice chewy texture that I can’t get enough of.

Making biscotti isn’t hard, but it does take a little patience since you bake them twice. Trust me though, it’s worth the wait. Plus, they keep for weeks in a sealed container, which means you can make a batch and have homemade treats ready whenever you need them.

What Kind of Cranberries Should I Use?

For biscotti, dried cranberries are definitely the way to go since fresh ones would add too much moisture and make your cookies soggy. You can find dried cranberries in most grocery stores, and both sweetened and unsweetened varieties will work for this recipe. If you’re watching your sugar intake, the unsweetened ones are a great choice, though they’ll give you a more tart flavor. Before adding them to your dough, give the cranberries a quick chop if they seem particularly large – this helps them distribute more evenly throughout the biscotti and prevents them from sinking to the bottom during baking.

Options for Substitutions

This biscotti recipe is pretty forgiving when it comes to swaps and substitutions:

• White whole wheat flour: If you can’t find white whole wheat flour, just use regular all-purpose flour for the full 2 cups. Your biscotti will be just as tasty, maybe a bit lighter in texture.
• Dried cranberries: Feel free to swap these with other dried fruits like cherries, chopped dried apricots, or even mini chocolate chips. Just keep the amount the same at ¾ cup.
• Almonds: Not a fan of almonds? Try chopped walnuts, pecans, or pistachios instead. You can also leave the nuts out completely if you prefer a smoother biscotti.
• Almond extract: If you don’t have almond extract, you can skip it and just use 1½ teaspoons of vanilla extract total. The flavor will be different but still delicious.
• Unsalted butter: Salted butter works fine too – just reduce the added salt to ¼ teaspoon. You can also use the same amount of vegetable oil for a slightly different texture.

Watch Out for These Mistakes While Baking

The biggest mistake when making biscotti is overbaking during the first bake, which makes the logs too hard to slice cleanly – aim for a golden brown color and a firm but not rock-hard texture before removing them from the oven.

Another common error is slicing the logs while they’re still too hot, causing them to crumble and break apart, so let them cool for about 15 minutes until you can handle them comfortably.

When cutting your biscotti, use a sharp serrated knife and cut with a gentle sawing motion rather than pressing straight down, which helps prevent cracking.

For extra crispy results during the second bake, flip the biscotti halfway through and keep a close eye on them since they can go from perfectly golden to burnt quickly – they should be dry and lightly toasted on both sides.

What to Serve With Cranberry Biscotti?

These cranberry biscotti are perfect for dunking into your morning coffee or afternoon tea – the crispy texture just soaks up all those warm flavors beautifully. I love serving them alongside a cappuccino or chai latte, but they’re equally good with a simple cup of black coffee or Earl Grey tea. For a cozy evening treat, try pairing them with a glass of dessert wine like Moscato or even a creamy hot chocolate. You can also crumble them over vanilla ice cream or yogurt for a crunchy topping that adds a nice sweet and tart flavor.

Storage Instructions

Keep Fresh: Store your cranberry biscotti in an airtight container at room temperature for up to 2 weeks. The beauty of biscotti is that they actually get better after a day or two as the flavors meld together. I like to keep mine in a cookie tin or glass jar on the counter.

Freeze: These biscotti freeze wonderfully for up to 3 months! Just wrap them individually in plastic wrap or place them in a freezer-safe container with parchment paper between layers. They thaw quickly at room temperature, so you can grab one whenever you want a treat with your coffee.

Refresh: If your biscotti lose their crispness after a few days, just pop them in a 300°F oven for 5-8 minutes to crisp them back up. Let them cool completely before storing again, and they’ll be just as crunchy as when you first made them.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2400-2650
• Protein: 36-44 g
• Fat: 80-95 g
• Carbohydrates: 370-395 g

Ingredients

For the dough:

• 4 tbsp unsalted butter, cold and cut into 4 pieces
• 3/4 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 tsp almond extract

For the dry mixture:

• 1 cup all-purpose flour
• 1 cup white whole wheat flour or all-purpose flour
• 1 tsp baking powder
• 1/2 tsp salt

Mix-ins:

• 3/4 cup dried cranberries
• 1/2 cup chopped almonds

Step 1: Prepare the Oven and Baking Sheet

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

This will prevent the biscotti from sticking and aid even baking.

I find parchment paper especially helpful for cleanup later.

Step 2: Cream Butter and Sugar

• 4 tbsp unsalted butter, cold and cut into 4 pieces
• 3/4 cup granulated sugar

Using an electric mixer, beat the cold, cubed unsalted butter and granulated sugar together until the mixture is creamy and smooth.

This step aerates the butter and helps the cookies achieve a good texture.

Step 3: Add Eggs and Extracts

• 2 large eggs
• 1 tsp vanilla extract
• 1/2 tsp almond extract

Add the eggs, vanilla extract, and almond extract to the butter-sugar mixture.

Mix until the ingredients are well combined and the mixture looks smooth and slightly fluffy.

Step 4: Combine Dry Ingredients

• 1 cup all-purpose flour
• 1 cup white whole wheat flour or all-purpose flour
• 1 tsp baking powder
• 1/2 tsp salt

In a separate medium bowl, whisk together the all-purpose flour, white whole wheat flour (or additional all-purpose flour if substituting), baking powder, and salt.

This ensures even distribution of leavening and salt throughout the dough.

Step 5: Mix Dough and Add Cranberries and Almonds

• dry ingredient mixture from Step 4
• creamed mixture from Step 3
• 3/4 cup dried cranberries
• 1/2 cup chopped almonds

Add the dry ingredients to the wet mixture and mix on low speed until just combined, scraping down the sides of the bowl as needed to incorporate everything.

Fold in the dried cranberries and chopped almonds until they are evenly dispersed in the dough.

Step 6: Shape and Bake the Biscotti Logs

• biscotti dough with cranberries and almonds from Step 5

Divide the dough in half and shape each half into a ball.

Using your hands, form each ball into a log about 8 inches long.

Place the logs onto the prepared baking sheet and gently flatten them to about 3/4-inch thickness, evening out the sides and ends.

Bake for 20-25 minutes, or until the logs are lightly golden and the center is almost firm and bounces back when touched.

Step 7: Cool, Slice, and Bake Biscotti

Allow the baked logs to cool on the baking sheet for at least 30 minutes so they firm up and are easier to slice.

With a sharp knife, cut the logs into biscotti shapes on a diagonal, pressing straight down rather than sawing.

Arrange the slices cut side up on the baking sheet and bake again for 12-16 minutes, until the biscotti are dry.

The centers might still be slightly soft but will crisp as they cool.

For extra crispiness, I sometimes leave them in the turned-off oven for a few extra minutes with the door ajar.

Traditional Cranberry Biscotti

Delicious Traditional Cranberry Biscotti recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 18 minutes mins

Cook Time 36 minutes mins

Total Time 54 minutes mins

Servings 4

Calories 2525 kcal

Ingredients

  

For the dough:

• 4 tbsp unsalted butter, cold and cut into 4 pieces
• 3/4 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 tsp almond extract

For the dry mixture:

• 1 cup all-purpose flour
• 1 cup white whole wheat flour or all-purpose flour
• 1 tsp baking powder
• 1/2 tsp salt

Mix-ins:

• 3/4 cup dried cranberries
• 1/2 cup chopped almonds

Instructions

 

• Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. This will prevent the biscotti from sticking and aid even baking. I find parchment paper especially helpful for cleanup later.
• Using an electric mixer, beat the cold, cubed unsalted butter and granulated sugar together until the mixture is creamy and smooth. This step aerates the butter and helps the cookies achieve a good texture.
• Add the eggs, vanilla extract, and almond extract to the butter-sugar mixture. Mix until the ingredients are well combined and the mixture looks smooth and slightly fluffy.
• In a separate medium bowl, whisk together the all-purpose flour, white whole wheat flour (or additional all-purpose flour if substituting), baking powder, and salt. This ensures even distribution of leavening and salt throughout the dough.
• Add the dry ingredients to the wet mixture and mix on low speed until just combined, scraping down the sides of the bowl as needed to incorporate everything. Fold in the dried cranberries and chopped almonds until they are evenly dispersed in the dough.
• Divide the dough in half and shape each half into a ball. Using your hands, form each ball into a log about 8 inches long. Place the logs onto the prepared baking sheet and gently flatten them to about 3/4-inch thickness, evening out the sides and ends. Bake for 20-25 minutes, or until the logs are lightly golden and the center is almost firm and bounces back when touched.
• Allow the baked logs to cool on the baking sheet for at least 30 minutes so they firm up and are easier to slice. With a sharp knife, cut the logs into biscotti shapes on a diagonal, pressing straight down rather than sawing. Arrange the slices cut side up on the baking sheet and bake again for 12-16 minutes, until the biscotti are dry. The centers might still be slightly soft but will crisp as they cool. For extra crispiness, I sometimes leave them in the turned-off oven for a few extra minutes with the door ajar.