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Cranberry Almond Biscotti

Vania Cotta
This Cranberry Almond Biscotti is a celebration in your mouth. It is rich and crumbly yet nutty and fruity. Have a piece and you'll be longing for more.
Prep Time 20 mins
Baking Time 45 mins
Total Time 1 hr 5 mins
Course Biscotti, Dessert
Cuisine Italian


  • 150 g Soft Unsalted Butter Spreadable
  • 120 g Caster Sugar
  • 2 nos Eggs medium
  • 75 g Ground Almonds
  • 250 g Plain flour
  • 1 tsp Baking soda
  • 100 g Dried Cranberries infused in pineapple juice for sweetness
  • Caster sugar extra for sprinkling on top
  • Extra cranberries for top layer


  • Preheat the oven at 190°C. Prep a baking tray with greaseproof paper and set aside.
  • In a large bowl, cream together the butter and sugar until light and fluffy.
  • Add the eggs gradually until well combined.
  • Finally add the flour, ground almonds and baking soda. Fold it in along with the cranberries.
  • Spread the thick batter onto the tray and spread it flat with another baking paper on top so that the batter doesn't stick to your hands.
  • Spinkle some caster sugar on top and some more dried cranberries.
  • Bake for 45-50mins until it turns crispy.
  • Place it on a cooking rack to cool slightly before cutting into the desired shape and size.
  • Store them into an airtight container.


  • You can bake these for about 35mins and then cut them and remake them for a few more mins to crisp up. 
  • I would bake them for about 40mins and leave them as is for a nice crumbly texture.
  • You can add roughly chopped almonds to this too for that extra crunch. 
  • While spreading the batter onto a baking tray, you can spread it with damp fingers, this will ensure that the batter doesn't stick to your fingers. 
  • Use a serrated knife to cut these. 
  • These can be stored and eaten for 15-20 days, if they last that long and aren't eaten by you. 
Keyword Biscotti, Cranberry Almond Biscotti