Cranberry Biscotti

Total Time

Prep: 30 min. Bake: 45 min. + cooling


about 3 dozen

Updated: Jun. 30, 2023
This cranberry biscotti is the perfect hostess gift for the holidays. Pack it into a festive Christmas tin and top with a pretty bow. —Darlene King, Regina, Saskatchewan
Cranberry Biscotti Recipe photo by Taste of Home
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  • 3 large eggs, room temperature
  • 1 cup sugar
  • 1 teaspoon vanilla extract
  • 2-1/2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup ground almonds
  • 1 cup dried cranberries, chopped


  1. Preheat oven to 350°. In a large bowl, beat eggs, sugar and vanilla until well-blended. In another bowl, whisk together flour, baking soda, baking powder and salt; gradually stir into egg mixture. Stir in ground almonds and cranberries (mixture will be stiff).
  2. Divide dough in half. Using lightly floured hands, shape each portion into a 9x3-in. rectangle on a parchment-lined baking sheet. Bake until lightly browned, about 25 minutes.
  3. Cool on pans on wire racks until firm. Reduce oven setting to 325°. Transfer baked rectangles to a cutting board. Using a serrated knife, cut diagonally into 1/2-in. slices. Place on baking sheets, cut side down.
  4. Bake until lightly browned, 8-10 minutes per side. Remove from pans to wire racks; cool completely. Store in an airtight container.

Nutrition Facts

1 cookie: 89 calories, 2g fat (0 saturated fat), 16mg cholesterol, 63mg sodium, 17g carbohydrate (9g sugars, 1g fiber), 2g protein.

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