Cranberry Almond Biscotti

Carmella Marie


My recipe won 2nd place at the Annual 2011 Cranberry Fest Cook Off
held in Eagle River Wisconsin


★★★★★ 1 vote



  • ·
    2 3/4 cups flour
  • ·
    2 tsp. baking powder
  • ·
    1/4 tsp. salt
  • ·
    5 tbs. orange juice plus 1/2 cup
  • ·
    4 tbs. cornstarch
  • ·
    1 cup sugar plus 2 tbs.
  • ·
    2 tbs. canola oil
  • ·
    1 tsp. almond extract
  • ·
    1 tsp. vanilla extract
  • ·
    1 cup dried cranberries
  • ·
    1 cup sliced almonds

How to Make Cranberry Almond Biscotti


  1. Preheat oven to 350F. Line baking sheet with parchment paper. Combine flour, baking powder and salt in bowl.
  2. Whisk together 5 Tbs. orange juice and cornstarch in bowl; set aside. Beat 1 cup sugar, remaining 1/2 cup orange juice, oil and extracts until fluffy. Beat in cornstarch mixture, then flour mixture. Fold in cranberries and almonds.
  3. Shape into 2 logs on prepared baking sheet. Sprinkle with remaining sugar. Bake 35 minutes, or until light brown. Cool 15 minutes on baking sheet. Slice into 1/2-inch thick slices. Return slices to baking sheet, and bake 20 minutes more, or until browned and crisp.
  4. * Drizzle with melted dark or white chocolate for a special treat. I use Ghirardelli 60% Cacao Bittersweet Chocolate

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