Almond Biscotti with Cranberries

Almond Biscotti with Cranberries


123 people made this

Lovely easy to make biscotti which sliced almonds. If you prefer a stronger almond flavour, use almond essence instead of vanilla.


Serves: 15 

  • 315g plain flour
  • 220g caster sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon bicarb soda
  • 2 egg whites
  • 2 eggs
  • 1 tablespoon vanilla essence
  • 60g sliced almonds
  • 120g dried cranberries

Preparation:20min  ›  Cook:50min  ›  Ready in:1hour10min 

  1. Preheat oven to 160 degrees C. Line a baking tray with baking paper.
  2. Combine dry ingredients in a medium sized mixing bowl. Whisk together eggs, egg whites and vanilla or almond essence in a separate mixing bowl.
  3. Add egg mixture to dry ingredients, mixing just until moist, using an electric mixer on medium speed. Add dried cranberries and almonds; mix thoroughly.
  4. On floured surface, divide batter in half and pat each half into a log approximately 35cm long and 4cm thick. Place on prepared baking tray and bake 30 minutes or until firm. Cool on a wire rack.
  5. Reduce oven temperature to 150 degrees C. Cut biscotti into thin slices. Place cut biscottis on a baking tray and bake for an additional 20 minutes. Let cool and store in a loosely covered container.

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Reviews (5)


Used different ingredients. I substituted three quarters of the sugar with Splenda with excellent results. They are outstanding!! - 21 Jul 2008


I have made a lot of biscotti for my bakery cafe, this is such a simple recipe and the results were just as pictured above. The only thing I changed was I put whole skin on almonds, they are sliced before the second bake anyway. - 29 Jun 2015

I'm nuts too...

Used different ingredients. This is so easy (for biscotti). I added 1 t. cinnamon and 1/2 t nutmeg, and used dried instead of fresh cranberrys. This was a welcome recipe that I didn't have to struggle with broken pices at all. - 21 Jul 2008

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