Cranberry Almond Biscotti

Cranberry Almond Biscotti

88
KATHIANNE 0

"I modified a recipe to make this a darker biscotti. For a richer almond flavor, use almond extract instead of the vanilla."
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Ingredients

1 h 30 m servings 189 cals
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Original recipe yields 15 servings

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Nutrition

  • Calories:
  • 189 kcal
  • 9%
  • Fat:
  • 3.2 g
  • 5%
  • Carbs:
  • 35.5g
  • 11%
  • Protein:
  • 4.2 g
  • 8%
  • Cholesterol:
  • 25 mg
  • 8%
  • Sodium:
  • 92 mg
  • 4%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Preheat oven to 325 degrees F (170 degrees C).
  2. Combine dry ingredients in a medium sized mixing bowl. Whisk together eggs, egg whites, and vanilla or almond extract 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 14 inches long and 1 1/2 inches thick. Place on a cookie sheet and bake 30 minutes or until firm. Cool on a wire rack about 10 minutes, or until cool enough to handle.
  5. Cut biscotti on the diagonal into 1/2-inch slices. Reduce oven temperature to 300 degrees F (150 degrees C). Place cut biscotti upright on a cookie sheet, spacing them about an inch apart, and bake for an additional 20 minutes. Let cool and store in a loosely covered container.

Reviews

88
  1. 109 Ratings

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Most helpful positive review

This is what traditional biscotti is *supposed* to taste like. Biscotti is not supposed to have oils or fats in them and are supposed to be one of the more nutritious cookies that you can make ...

Most helpful critical review

I didn't like this one at all. I've made many different kinds of biscotti before, and I thought this one sounded strange without any butter or oil in it, but figured I'd give it a try anyhow. ...

This is what traditional biscotti is *supposed* to taste like. Biscotti is not supposed to have oils or fats in them and are supposed to be one of the more nutritious cookies that you can make ...

When I first made these, I had never done biscotti before, and I was afraid they would be a flop, but they were GREAT! I used the almond extract, and the only thing you need to do to these that...

I didn't like this one at all. I've made many different kinds of biscotti before, and I thought this one sounded strange without any butter or oil in it, but figured I'd give it a try anyhow. ...

Excellent! I forgot to put the cranberries and almonds in, but I had already put the logs onto the cookie sheet, so I sprinkled some almonds on top (I had used almond extract) and baked them an...

I substituted three quarters of the sugar with Splenda with excellent results. They are outstanding!!

FANTASTIC!! This biscotti was perfect! Everything you think about a biscotti - is what this is! Long and thick and ultra crispy, yet has a nice delicate flavor! I don't know why other recipes ar...

This is so easy (for biscotti). I made this last year for a cookie exchange with 13 other women and this was voted as the winner. I added 1 t. cinnamon and 1/2 t nutmeg, and used Crasins instead...

This recipe was extremely easy to make and low in fat to boot! I used whole almonds instead of sliced and it turned out perfectly! I will definitely be making this biscotti recipe again!

I have made these Biscotti repeatedly with outstanding results. I make them gluten free and they are easily adapted to GF starches with the addition of xantham gum. They are crumbly to slice b...