Holiday Recipe: Cranberry-Almond Biscotti from the Francis Malbone House

Francis Malbone House
Francis Malbone House

Cranberry-Almond Biscotti Recipe

Makes about 30 Cookies


  • 2 ¼ cup all-purpose flour
  • 2 egg whites
  • 1 cup granulated sugar
  • 2 eggs
  • 1 tsp. baking powder
  • 1 tbsp. vanilla or almond extract
  • ½ tsp baking soda
  • ¾ cup sliced almonds
  • 1 cup sweetened dried cranberries


  1. Preheat oven to 375°F with rack in the middle of the oven.
  2. Combine dry ingredients in a medium mixing bowl.
  3. Whisk together egg whites, eggs and vanilla or almond extract in a separate bowl.
  4. Add egg mixture to dry ingredients, mixing just until moist.
  5. Add dried cranberries and almonds and mix thoroughly.
  6. On a floured surface, divide batter in half and pat each half into a log approximately
    14-inches long and 1 ½-inches thick.
  7. Place on a cookie sheet and bake 30 minutes or until firm.
  8. Cool on a wire rack about 10 minutes, or until cool enough to handle.
  9. Cut biscotti on the diagonal into ½-inch slices.
  10. Reduce oven temperature to 300°F.
  11. Place cut biscotti upright on a cookie sheet, placing them about an inch apart.
  12. Bake for an additional 20 minutes.
  13. Let cool and store in a loosely covered container.
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