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Cranberry Almond Biscotti

Contributed By: Shannon, VA | See all of Shannon's recipes
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Active Time:  30 Minutes
Total Time:  1 Hour 30 Minutes
  48 cookies
This is a tasty biscotti recipe that uses whole wheat flour and can be lighted up by using 2 egg whites in place of a whole egg. You can add chocolate chips or your favorite nut and dried fruit combination to make different types of biscotti.
1 ½ C Whole Wheat Flour
2 C All-Purpose Flour
1 t Baking Powder
½ C Butter (unsalted)
¾ C Sugar
3 Whole Eggs (or 2 whole eggs and 2 egg whites)
1 t Vanilla
1 t Cinnamon
½ t salt
½ C Slivered Almonds
½ C Dried Cranberries
½ C White Chocolate Chips (optional)
1. Preheat oven to 350°.

2. Mix together wheat flour, all-purpose flour, salt, baking powder, and cinnamon. Set aside.

3. Cream butter and sugar together.

4. Add eggs one at a time until combined.

5. Add egg whites and vanilla, mix until combined.

6. Add flour mix gradually stirring until just combined.

7. Add almonds and cranberries.

8. Form 2 logs about 12 inches long and 1 inch thick.

9. Bake for 30-40 minutes until edges are brown.

10. Remove from oven and let cool.

11. When logs are cool enough to handle but still warm, cut into 1/2 inch slices.

12. Place slices on baking sheet, you may need more than one baking sheet.

13. Bake for 8 more minutes, flip cookies over, and bake for 8 more minutes. Biscotti should be lightly brown around edges and crisp in the middle.

14. Once cooled, biscotti can be stored in an air tight container for about 2 weeks or frozen.

15. As an optional garnish, when biscotti are cooled, melt white chocolate chips in microwave or over a double boiler. Drizzle white chocolate over biscotti with a spoon or dip one side of biscotti into the white chocolate. Place biscotti on cooling rack over a cookie sheet until white chocolate sets up.

Date Added: 01/24/2010
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