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Cranberry Almond Chocolate Biscotti

  •  4.8 stars stars based on 14 reviews
  •   100% would make this again
  • Review this recipe  Read reviews
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Makes about 36

1 1/2 cups flour
3/4 cup granulated sugar
1/2 cup cocoa powder
2 teaspoons baking soda
1/8 teaspoon salt
3 large eggs
2 teaspoons vanilla
1/4 cup unsalted butter, melted
1 cup dried cranberries
1 cup sliced almonds
8 ounces white chocolate, finely chopped

Preheat oven to 350F. Line a baking sheet with parchment paper or a Silpat liner. In a large bowl, sift together flour, sugar, cocoa, baking soda, and salt. In a separate bowl, whisk together eggs and vanilla. With an electric mixer, beat the eggs and melted butter into the dry ingredients. Stir in the cranberries and almonds. Turn the dough out onto a floured surface. Flour your hands so that the dough won't stick to them, and divide the dough into 3 equal 8x2x3/4-inch logs. Place one log on the baking sheet and bake 24 minutes or until firm and dry to touch. Remove from oven. Reduce oven to 325F. Transfer baked log to a cutting board. Using a serrated knife, cut the log diagonally into 1/2-inch-thick slices. Place slices, cut side down, on the baking sheet. Bake about 10 minutes or until dry and dark. Transfer to racks; cool. Repeat with the other two logs. Melt the white chocolate in the microwave or over a double boiler. Dip each biscotti into the chocolate, at an angle, coating the end. Return to a cooled baking sheet and chill about 20 minutes or until chocolate is set.

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Reviews of Cranberry Almond Chocolate Biscotti:

6-14 of 14 reviews   Next >>

  A cookie baker in rural Iowa  Dec 1, 2007
Would make this again.
Super! Convinced my hubby that biscotti is more than a "hard bread"! I had never tried biscotti before and found directions clear and simple and dough easy to handle. Only drawback I found was the time it took to make it. 5 stars

  Holly in Portland Oregon  Dec 10, 2006
Would make this again.
This turned out great!!!! The dough is sticky and I used flour but in hindsight I would have used cocoa to keep it from sticking because the white flour was really an eyesore. I used dark powdered cocoa and it is delish. 5 stars

  Chelsea in Ottawa, Ontario  Nov 13, 2006
Would make this again.
This recipe was fantastic. I made it last night and brought it in for my coworkers today and I got nothing but rave reviews. I found the dough a little difficult to work with initially because of its sticky consistency, but nothing a little flour couldn't fix. Also, I found that 8 oz of white chocolate was not enough. I ended up using almost a full two boxes. Mind you, I did this to please the white chocolate lovers among my staff. I would absolutely remake this recipe. What a hit! 5 stars

  Emily Pletcher in Yuma, CO  Oct 20, 2005
Would make this again.
I loved it. It was just so phenomonal that i would serve it anywhere. It was fairly easy to make and the dough was just so easy to work with. The biscotti is such a beautiful desert and word that i dont know why anybody wouldnt want to remake this. I love this recipe, especially in my coffee in the mornings. I would most definetly recomend this to anybody that likes biscotti. 5 stars

  A cookie baker in san antonio  Dec 22, 2003
Would make this again.
very good, somewhat difficult to melt white chocolate to a smooth consistancy 5 stars

  Lizzy in Florida  Dec 3, 2003
Would make this again.
I think this recipie is very good. My home ec. class was doing research on cookies and they thought mine was really good 5 stars

  Janna in BC, Canada  Dec 15, 2002
Would make this again.
Well, I've just pulled the biscotti out of the oven and they're just lovely! A really great easy recipe for first timers. Thanks! 5 stars

  Randi Overturf in Yuma, Colorado  Dec 3, 2002
Would make this again.
It was better than I thought it sounded. 3 stars

  Jessica Bernotas in Connecticut  Dec 1, 2002
Would make this again.
We love biscotti and this year I have been trying quite a number of recipes. Next to the Chocolate Cherry Biscotti which I also found on your site, this is favorite number 2 -- it's actually a toss up with both. I just personally happen to like cranberries and usually have them in my pantry. The dough is easy to work with -- almost no fail -- if you follow the recipe and don't be afraid to keep the cookies in the oven to really dry -- the beauty of biscotti is when you are done, you have a great, snappy cookie to go with coffee, or even grappa. 5 stars

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