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Cranberry Almond and Orange Biscotti

Cranberry Almond and Orange Biscotti

One of my favorite combinations in the work is orange and cranberry!  I use it to make all sorts of thinks like scones and even as an accompaniment to savory meats in the fall.  These biscotti take that combo to a new level with crunchy almonds added in and a touch of vanilla for an elegant yet subtle sweetness. I also love that they last for 2-3 weeks in a airtight container, and they double as a wonderful hostess or shower gift! Hope you enjoy these little treats, maybe with a delicious cup of coffee or warn herbal tea.

Cranberry Almond and Orange Biscotti


1/2 cup unsalted butter at room temperature

1 cup granulated sugar

2 large eggs at room temperature

1 teaspoon vanilla extract

1/4 teaspoon almond extract

1 tablespoon orange zest

2 3/4 cups all purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

¾ cup sliced almonds

1 cup package dried cranberries (such as Craisins®), sweetened work just fine



Preheat oven to 325 degrees. Line a large baking sheet with parchment paper.


In a stand mixer, or using a hand held, beat the butter and sugar until it’s light and creamy. Beat in eggs one at a time, then add the vanilla extract, almond extract and orange zest.


In a separate large mixing bowl, add the flour, baking powder, baking soda, and salt. Whisk to combine.


With the mixer on low speed, slowly mix the dry ingredients into the wet ingredients until it just comes together. Using a spatula or wooden spoon, fold the cranberries and almonds into the dough by hand.


Form dough into a log and place it on the prepared baking sheet. Flatten the log to achieve a 12inch by 6 inch rectangular shape. I also curve the top edges slightly so I end up with a rounded cookie.


Bake in the preheated oven until the loaf is lightly browned and a cake tester comes out clean, about 35 to 45 minutes. Let the log cool completely on a baking rack.


Cut the log into ½ inch thick slices using a long serrated bread knife. Carefully lay the slices on a parchment-lined baking sheet. Bake biscotti for 10 minutes on that first side. Take them out and turn them onto their other side and bake for an additional 10 minutes. Lastly, stand the biscotti up and bake for another 5-10 minutes until they are lightly golden brown and well dehydrated.

Serve with a cup of tea of coffee for dipping. Enjoy!

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