Cranberry Almond Biscotti

13 May

I don’t know how it happened, but I have become a coffee drinker. I think there is something about the ungodly hour I get into work these days, or the minimal amount of sleep I’m usually running on, that almost requires it. In any case, I thought it might be nice to make biscotti, a little treat to dunk into my coffee… And this worked out great! Hilariously, the last time I tried to make biscotti (pumpkin biscotti), I didn’t twice bake them, and they were way too soft. So this time, I went for crunchy-style by twice baking.


  • 1 3/4 c white flour
  • 1/2 c whole wheat flour
  • 3/4 c sugar
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 2 eggs
  • 2 egg whites
  • 1/2 tbsp almond extract
  • 1/2 tbsp vanilla
  • 1/2 c craisins
  • 2/3 c almond slivers


  • Preheat to 325. Whisk dry ingredients together in medium bowl. Whisk together eggs, egg whites, and extracts together in a separate mixing bowl. Add wet to dry ingredients, but not overmixing, using an electric mixer.
  • Stir in cranberries and almond slivers.
  • Flour a flat surface. Divide dough in half and form each half into a rectangular log a little more than an inch high and ~10 inches long. Place each on cookie sheet and bake for 30 min.
  • Reduce oven to 300. Cut biscotti into 1/2 inch slices and stand upright on cookie sheet and bake for another 20 min. Let cool, store, and try not to eat them all with your first pot of coffee.

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