Cranberry and Almond Biscotti


Mmmmm biscotti…If, like us, you’re rather partial to this traditional Italian biscuit, you’ll love this “Cranberry & Almond Biscotti” recipe by HIF blogger Susie Burrell. These crunchy snacks are relatively low-cal and provide a light and tasty accompaniment  to tea or coffee. Enjoy!


  • ½ cup dried cranberries
  • ½ cup boiling water
  • 3 cups flour
  • 2 teaspoons baking powder
  • ¼ teaspoon salt
  • 4 tablespoons unsalted butter, room temperature
  • 1 cup sugar
  • 4 large eggs
  • 2 teaspoons pure vanilla extract
  • ½ cup natural almonds, coarsely chopped


  1. Pre heat oven to 180ºC.
  2. Line a large baking sheet with baking paper, set aside.
  3. Place cranberries in a small bowl; add boiling water. Let stand for 15mins. Drain, and set aside.
  4. Sift together flour, baking powder and salt into a medium bowl set aside.
  5. In the bowl of an electric mixer fitted with the paddle attachment, beat butter and sugar on medium speed until light and fluffy for about 2 mins.
  6. Add 3 eggs, one at a time beating to incorporate after each addition and scraping down sides of bowl as needed.
  7. Beat in vanilla. Add flour mixture and mix on low speed until combined. Mix in cranberries and almonds.
  8. Turn out dough onto a lightly floured surface; divide in half. Shape each piece into a 16 x 2 inch log, and transfer to prepared baking sheet, about 3 inches apart.
  9. With the palm of your hand, flatten logs slightly. Brush beaten egg over surface of the dough logs and sprinkle generously with sugar.
  10. Bake, rotating sheet halfway through until logs are slightly firm to touch, about 25mins.
  11. Transfer logs on baking paper to a wire rack to cool slightly, about 20 minutes. Reduce oven temperature to 150ºC.
  12. Place logs on a cutting board. Using a serrated knife, cut logs crosswise on the diagonal into ½ inch thick slices.
  13. Place a wire tack on a large rimmed baking sheet. Arrange slices, cut sides down, on rack. Bake until firm to touch, about 30mins.
  14. Remove pan from oven, let biscotti cool completely on rack. Biscotti can be kept in an airtight container at room temperature for up to 1 week.

Susie Burrell

Please note: This blog aims to supply user-friendly nutrition information for busy people without comprising on food taste and quality but should be used as a guide only and not in place of advice from your own dietitian or medical specialist. For further information on this topic, please consult your health professional. The content of this blog, including attachments, may be privileged and confidential. Any un-authorised use of this content is expressly prohibited. Any views that are expressed in this message are those of the individual sender, except where the sender expressly, and with authority, states them to be the views of Susie Burrell Pty Ltd.
Category: Recipes

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