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Cranberry Almond Biscotti

Cranberry Almond Biscotti


A delicious sweet and fruity biscuit to enjoy with coffee or simply as a cookie.


  • ¼ c. light olive oil
  • ¾ c. white sugar
  • 2 tsp. vanilla extract
  • ½ tsp. almond extract
  • 1 tsp. orange zest
  • 2 eggs
  • 1 ¾ c. all-purpose flour
  • ¼ tsp. salt
  • 1 tsp. baking powder
  • ½ c. dried cranberries
  • 1 c. sliced almonds
  • 8 oz. melting chocolate (white or milk)


  1. Preheat oven to 300° F
  2. In a large bowl, mix oil and sugar until well blended. Add vanilla and almond extracts, then beat in eggs and orange zest.
  3. In a separate bowl, combine flour, salt, and baking powder. Add gradually to egg mixture.
  4. Add nuts and cranberries and mix by hand.
  5. Wet hands with cool water to handle dough easily. Divide in half and form two logs (12″ x 2″) on a cookie sheet lined with parchment paper or a silicone baking liner (ie. Silpat).
  6. Bake 35 minutes in preheated oven or until logs are light brown. Remove from oven and set aside to cool on a baking rack for 10 minutes. (Let cool before slicing, otherwise logs will crumble!) Reduce oven heat to 275° F.
  7. On a cutting board, carefully cut logs on a bias (diagonally) with a sharp, non-serrated knife in ¾” slices.
  8. Lay slices on side and bake at 275° F for 8-10 minutes or until dry.
  9. Melt 8 oz. chocolate. Dip one side (or end) of each piece of biscotti in the chocolate. Lay on waxed paper or silicone mat to dry.

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