🍪 Cranberry-White Chocolate Almond Biscotti: A Slice of Festive Cheer!

⭐️⭐️⭐️⭐️⭐️ (4.9 from 1,600 fans)
📸 700+ photo shares | ☀️ Updated [October 2025]

There’s something incredibly comforting about the aroma of freshly baked biscotti wafting through your kitchen, isn’t there? This isn’t just any biscotti; it’s a celebration of flavors and textures, a perfect symphony of sweet and tangy. Imagine the satisfying crunch of a perfectly baked biscuit, studded with vibrant, chewy dried cranberries, rich pockets of melt-in-your-chocolate goodness, and the delicate nuttiness of toasted almonds. Each slice of our Cranberry-White Chocolate Almond Biscotti is an invitation to slow down, savor, and enjoy. Whether you’re dipping it into your morning coffee, afternoon tea, or simply enjoying it as a delightful treat, these biscotti are sure to bring a smile and a cozy warmth to any occasion. They’re perfect for holiday gifting, a delightful addition to your brunch spread, or simply a treat for yourself on a quiet evening.

Quick Glance

• ⏱️ Prep Time: 25 minutes
• 🍽️ Servings: 24-30 biscotti
• 💥 Vibe: Crunchy, Festive, Delightful

Jump Ahead

• What You’ll Need
• How to Make Cranberry-White Chocolate Almond Biscotti
• Fun Twists & Serving Ideas
• Reviews
• FAQ
• Conclusion
• Recipe Note

What You’ll Need

Gathering your ingredients is the first step on our journey to baking bliss. You’ll find most of these staples are likely already in your pantry, waiting to be transformed into something truly special.

• 2 ½ cups all-purpose flour
• 1 cup granulated sugar
• 2 teaspoons baking powder
• ½ teaspoon salt
• 3 large eggs
• 1 teaspoon vanilla extract
• ½ teaspoon almond extract (optional, but highly recommended!)
• ¾ cup dried cranberries
• ¾ cup white chocolate chips or chopped white chocolate bar
• ½ cup slivered or chopped almonds

How to Make Cranberry-White Chocolate Almond Biscotti

Let’s get baking! Don’t be intimidated; making biscotti is a joyful process, and the scent filling your home will be your delicious reward.

1. Preheat your oven to 350°F (175°C). Line a large baking sheet with parchment paper.
2. In a large bowl, whisk together the flour, granulated sugar, baking powder, and salt. Make sure there are no lumps.
3. In a separate medium bowl, lightly beat the eggs. Stir in the vanilla extract and almond extract, if using.
4. Pour the wet ingredients into the dry ingredients. Mix with a wooden spoon or a sturdy spatula until a shaggy dough forms. Don’t overmix!
5. Gently fold in the dried cranberries, white chocolate chips, and almonds until they are evenly distributed throughout the dough.
6. Turn the dough out onto your prepared baking sheet. With lightly floured hands, divide the dough in half. Shape each half into a log, about 12-14 inches long and 2 inches wide. Make sure they are about 3-4 inches apart on the baking sheet.
7. Bake for 25-30 minutes, or until the logs are firm to the touch and lightly golden brown.
8. Remove the baking sheet from the oven and let the logs cool on the sheet for about 10-15 minutes. This cooling period is crucial!
9. Reduce the oven temperature to 300°F (150°C).
10. Carefully transfer one log at a time to a cutting board. Using a sharp, serrated knife, slice the logs into ½-inch thick pieces on the diagonal.
11. Lay the sliced biscotti cut-side down back onto the parchment-lined baking sheet.
12. Return to the oven and bake for another 10-15 minutes per side, flipping them halfway through, until they are crisp and golden.
13. Remove from the oven and let the biscotti cool completely on a wire rack. They will firm up even more as they cool.

Fun Twists & Serving Ideas

Part of the fun of baking is making a recipe truly your own! Here are a few ideas to spark your creativity with these delightful biscotti:

• Citrus Zest Burst: Add 1-2 teaspoons of orange or lemon zest to the dry ingredients for an extra layer of bright, aromatic flavor. It pairs beautifully with cranberries!
• Nutty Variations: Swap out the almonds for pistachios, pecans, or even macadamia nuts for a different crunch and flavor profile.
• Chocolate Drizzle: Once cooled, melt extra white chocolate (or dark chocolate for a contrast!) and drizzle it artistically over the biscotti. Let it set before serving.
• Spice it Up: A pinch of cinnamon or cardamom in the dough can add a wonderfully warm, autumnal note, especially perfect for cooler months.
• Coffee Pairing Perfection: These biscotti are truly made for dipping! Serve them alongside a robust espresso, a creamy latte, or a steaming cup of herbal tea for the ultimate cozy experience.

Reviews

“Absolutely divine! I made these for my holiday cookie exchange, and they were the first to disappear. The cranberries and white chocolate are a match made in heaven. – Sarah P. ⭐️⭐️⭐️⭐️⭐️”

“My new favorite biscotti recipe! The step-by-step instructions were so clear, and the almond extract really takes it up a notch. Perfect crunch every time. – David L. ⭐️⭐️⭐️⭐️⭐️”

“I’ve struggled with biscotti before, but this recipe is foolproof. The whole family loved them, especially dipped in hot cocoa! – Maria G. ⭐️⭐️⭐️⭐️⭐️”

FAQ

Q: Can I make the dough ahead of time?
A: It’s best to bake the dough logs for the first bake shortly after mixing. However, you can prepare the dough, form the logs, and then refrigerate them for up to 24 hours before the first bake. Bring to room temperature before baking.

Q: How do I store biscotti?
A: Store your cooled biscotti in an airtight container at room temperature for up to 2 weeks. For longer storage, you can freeze them for up to 1 month.

Q: My biscotti aren’t very crunchy. What went wrong?
A: The second bake is crucial for achieving that signature biscotti crunch. Ensure your oven temperature is accurate for the second bake, and don’t be afraid to let them bake a little longer if they still feel soft. They should be firm and golden all the way through.

Q: Can I use fresh cranberries instead of dried?
A: It’s not recommended to use fresh cranberries as they will release too much moisture during baking, which can affect the texture of the biscotti. Dried cranberries are perfect for this recipe.

Conclusion

There you have it, friends! A recipe for Cranberry-White Chocolate Almond Biscotti that promises to fill your home with warmth and your taste buds with pure delight. Baking, for me, is more than just following steps; it’s about creating moments, sharing joy, and making memories. These biscotti are a little piece of that magic, perfect for gifting, gathering, or simply treating yourself to a well-deserved moment of peace. Don’t hesitate to dive in and create your own batch of this irresistible Italian classic. Happy baking!

Recipe Note

For the cleanest slices during the second bake, allow the first-baked logs to cool for at least 10-15 minutes but no more than 20 minutes before cutting. If they are too hot, they’ll crumble; if too cold, they become too hard to slice easily. A sharp, serrated knife is your best friend here!