Cranberry Almond Biscotti

Delicious! Can be used as the basic biscotti plan


  1.  1 ½ cups dried cranberries
  2. 1 large egg for egg wash
  3. 2 ½ cups all-purpose flour
  4. 1 cup sugar
  5. ½ teaspoon baking soda
  6. ½ teaspoon baking powder
  7. ½ teaspoon salt
  8. 3 large eggs
  9. 1 teaspoon vanilla extract
  10. 1 cup almonds


Preheat oven to 325 degrees and prepare a baking pan with parchment paper

Soak cranberries in boiling-hot water to cover in a small bowl until soften. Drain and pat dry with paper towels.


Make egg wash by mixing an egg in a small bowl with a little water. Set aside.

biscotti_1Mix together flour, sugar, baking soda, baking powder, salt as well as the cranberries and almonds in a large bowl and combine well with a mixer.

biscotti_2Add eggs and vanilla and beat just until a dough forms.

biscotti_4Turn out dough onto a well-floured surface and knead several times.

biscotti_5Halve dough, then form each half into a slightly flatted 9”x 4” mound and place on a baking sheet (at an angle they fit nicely)

biscotti_7Brush biscotti with egg wash.

Bake in the middle of oven until golden, about 25 to 30 minutes.

Cool biscotti on baking sheet for about 20 minutes.

biscotti 2_0Then, cut diagonally into ½ inch thick slices with a serrated knife.

biscotti 2_1Arrange slices, cut side down, on a baking sheet and bake, turning once, half way, until golden and crisp, about 20-25 minutes.

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