Chocolate, Almond, and Dried Cranberry Biscotti

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  • 1 1/2 cup all purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 2 teaspoons vanilla extract
  • 1/4 cup (1/2 stick) unsalted butter, melted
  • 8 ounces good-quality white chocolate (such as Lindt or Baker's), finely chopped (optional)

Recipe Preparation

  • Position 1 rack in top third and 1 rack in bottom third of oven; preheat to 350°F. Line 2 baking sheets with parchment paper. Sift first 5 ingredients into large bowl. Whisk eggs and vanilla in medium bowl to blend. Using electric mixer, beat eggs and melted butter into dry ingredients. Stir in cranberries and almonds.

  • Turn dough out onto floured surface. Using floured hands, divide dough into 3 equal pieces. Shape each into 8x2x3/4-inch log. Place 2 logs on 1 baking sheet, spacing evenly, and 1 log on second sheet.

  • Bake logs 12 minutes. Reverse position of baking sheets. Bake logs until firm and dry to touch, about 12 minutes longer. Remove from oven. Reduce oven temperature to 325°F.

  • Transfer logs to work surface. Using serrated knife, cut hot logs diagonally into 1/2-inch-thick slices. Place slices, cut side down, on same baking sheets. Bake biscotti until dry and slightly darker, about 10 minutes. Transfer to racks; cool.

  • If desired, stir white chocolate in bowl set over saucepan of barely simmering water until smooth. Remove from over water. Dip biscotti 1 at a time into chocolate, holding cookie at angle and coating 1 inch of each. Return to same baking sheets. Chill until chocolate is set, about 20 minutes. DO AHEAD Can be made 3 days ahead. Arrange between sheets of waxed paper in airtight containers; store at room temperature.

Reviews Section

Recipe: Cranberry and Chocolate-Dipped Biscotti

Word on the street says these biscotti are Santa’s favorite cookies since he’s gone gluten-free.

My mother is the queen of Christmas cookies. As a child, I watched her spend hours piping out spritz cookies, unloading bags of chocolate chips, and being covered in flour during her Cookie Marathon Weekend. She’d participate in cookie exchanges, and provide a sugar fix for the family while we stayed up all night on Christmas Eve, waiting to go to Midnight Mass. My favorite cookie to watch her make (and to eat) was a cherry and pistachio biscotti cookie dipped in white chocolate. I had no idea how was able to make them so perfect each time, and I told myself that one day I would recreate the cookie.

When I went gluten-free nearly six years ago, I was afraid I wouldn’t be able to enjoy holiday baking (or eating) again, or at least not make desserts as delicious as my mother could. Since then, I’ve learned to recreate many of my favorite holiday recipes to be gluten-free, dairy-free, and more. Family and friends have no idea the desserts are gluten-free, and I get to share the holiday festivities with them! In honor of my mother’s biscotti, I created a perfectly chewy yet slightly crunch biscotti with cranberries and chocolate chips, and then dipped in chocolate.

This cookie would be perfect for coffee and tea after a holiday meal, or for breakfast in the morning. If you’re not a big chocolate fan, you can omit the chocolate dip, or see the variation below for Orange Cranberry Biscotti. It’s important you use finely ground almond flour (instead of almond meal) for this recipe so that you get the right texture for this cookie. I used coconut sugar for the cookie because I love the flavor and it gives the biscotti a golden color, but regular sugar will work as well.

Cranberry & Chocolate-Dipped Biscotti

  • ¾ cup Almond Flour
  • ¼ cup + 1 Tbsp. Tapioca Starch/Flour (or substitute Arrowroot Starch)
  • ¼ cup White Rice Flour
  • ¼ cup Butter (softened)
  • ¼ cup + 1 Tbsp. Sugar (I used coconut sugar) + additional for dusting
  • ½ Tbsp. Coconut Flour
  • ¾ tsp. Vanilla Extract
  • 1 Egg
  • ½ tsp. Baking Soda
  • ¼ cup Dried Cranberries
  • ¼ cup Chocolate Chips (I used mini chips)

For Chocolate Dipping (Optional):

  1. In a large bowl, mix the almond flour, rice flour, coconut sugar, coconut flour, and ¼ cup of the tapioca starch. Slowly mix in the softened butter and vanilla extract and mix with a fork or spoon until everything is well incorporated and there are no lumps. In a small bowl, beat the egg and then mix it into the batter until everything is well combined. Add in the baking soda and mix. Fold in the cranberries and chocolate chips and let the dough sit for 5 minutes.
  2. Preheat your oven to 350 degrees. Lay a piece of parchment paper on a baking sheet. Dust the parchment with ½ Tbsp. of the tapioca starch and spread it out over the parchment. Take the other ½ Tbsp. of the tapioca starch and rub it on your hands over the bowl with the biscotti dough. You should be able to pick up the dough and roll it into a ball without it sticking a lot to your hands. If it is sticking a lot, dust another teaspoon of tapioca starch over the batter and try again. The dough will be loose, but should hold itself together without sticking to the bowl or parchment.
  3. Lay the dough out on the parchment and shape it into a slightly flattened rectangular log (the center will puff up slightly once baking). My dough was approximately 4 inches by 10 inches in size. Avoid making the log much wider than 4 or 5 inches or it will be difficult to cut later. Sprinkle the top of the dough with additional sugar. Place the pan in the oven and bake for 15-20 minutes, or until the underside of the biscotti just start to look a little brown. Remove the pan from the oven and let rest for 5-10 minutes. Carefully cut the log into biscotti shapes about ¾-1” thick. The cookies will feel slightly crumbly, but will firm up with the next step. Separate each of the cookies slightly on the parchment and return to the oven for an additional 5-7 minutes. Remove from the oven and let fully cool.
  4. If you would like to add a chocolate drizzle or dip the biscotti in chocolate, melt the chocolate chips and butter or coconut oil in a small pan or microwave. Once the biscotti are fully cool, dip them into the chocolate or drizzle the chocolate over them. If the biscotti is not firm enough when you are trying to dip them into the chocolate, you can also place them in the fridge for 15-20 minutes to help them firm up. Let the biscotti rest on a new sheet or parchment until the chocolate cools.

Variation: Don’t like chocolate? No problem! Make Orange Cranberry Biscotti by swapping out the ¼ cup chocolate chips for zest from a small orange.

1. Heat your oven to 140°C (or 160°C for a non-fan oven, which is a better option for this recipe if available). Line a baking tray with baking parchment or silicone paper – I suggest you do this even if your tray is non-stick.

2. Mix the flour, baking powder and sugar together in a bowl. Stir in the beaten eggs, a little at a time, making sure each addition is incorporated before adding the next. Continue until you have a firm dough it may not be necessary to add all of the egg. The dough shouldn’t be at all sticky. If you are making chocolate biscotti, add the extra flour and be careful with the amount of egg you add (as the melted chocolate will also add to the stickiness of the mixture).

3. Now it’s time to add your chosen flavouring (the quantity of each of these is sufficient to flavour the whole batch of dough).

a. For the pistachio and cranberry biscotti, roughly chop the pistachio nuts and dried cranberries and add them to the biscotti dough with the lemon zest. Mix the flavouring ingredients in with your hands until they are evenly incorporated.

b. For the hazelnut and date biscotti, roughly chop the nuts, keeping them chunky (some can remain whole). Roughly chop the dates and add to the biscotti dough with the nuts and lemon zest. Mix in with your hands until well combined.

c. For the chocolate, almond and orange biscotti, melt the chocolate in a bowl over hot water, then cool until tepid. Roughly chop the almonds. Add the melted chocolate to the biscotti dough and stir until evenly incorporated. Bring the mixture together to form a firm dough. Add the almonds, chocolate chips, orange zest and vanilla extract. Mix these ingredients in with your hands until well combined.

4. Once you have added your flavourings, turn the biscotti dough out onto a floured surface and knead gently, then divide in half.

5. Roll each piece of dough into a long log, about 4cm in diameter. Place both logs on your lined baking tray, spacing them at least 5cm apart as the mixture will spread a bit. Bake in the oven for 30-35 minutes.

6. Leave the logs to cool on the tray for 10 minutes to allow the dough to firm up slightly, then transfer to a board. Cut the logs, on the diagonal, into 2-3cm thick slices.

7. Place the slices, cut side up, on the baking tray. Return to the oven for 20-30 minutes, or until the biscotti are dry through to the centre, turning them over halfway through. Transfer to a wire rack and leave to cool completely. These biscotti keep well in an airtight container.

How to make White Chocolate Cranberry Almond Biscotti

Preheat your oven to 350*F and line a cookie sheet with parchment paper.

Whisk together the flour, salt and baking powder and set aside.

In the bowl of your stand mixer fitted with the paddle attachment, combine the sugar, eggs, vanilla extract and almond extract.Beat at medium speed for 3-5 minutes until the mixture thickens and lightens in color. The mixture should be thick and fall from the paddle in a ribbon-like fashion.

Add in the dry ingredients and mix on low to combine.

Add the cranberries, sliced almonds and white chocolate chips and blend on low to combine.

Take half of the dough, and using wet hands, begin to shape the dough into a log that is about 8&Prime long. Place the log on the parchment lined sheet and flatten it until it is about 1&Prime thick. Straighten the sides of the log to achieve a more even shape. Repeat with the second half of the dough.

Bake the biscotti for 25-30 minutes or until they feel firm to the touchAllow the biscotti to cool for about 20-30 minutes until they are comfortable to handle.

Carefully peel off the parchment and use a serrated knife to cut the biscotti into slices that are about ¾&rdquo thick. Place the biscotti back on the tray, leaving some room in between them. Return the biscotti to the oven and bake at 300*F for 15-20. Adjust the baking time to make your biscotti softer or crunchier.

Allow to cool then dip the ends in melted white chocolate or drizzle with white chocolate if desired

Easy Creamy Coleslaw with Grapes

This is simply the Best Ever Creamy Coleslaw with Grapes recipe! This easy homemade creamy coleslaw recipe is much lighter on the dressing and is significantly tastier than store-bought because of the grapes and sunflower seeds and almonds. This unique coleslaw is a great summer BBQ side dish for your summer potluck!! Everyone will enjoy this healthy coleslaw recipe!

Chocolate-Dipped Almond-Cranberry Biscotti

Preheat oven to 350°. Line a baking sheet with parchment paper or silicone mat.

Spread almonds on a rimmed baking sheet, toast for 10 minutes, and let cool.

In a food processor with blade attachment, add 1/2 cup almonds and 1 tablespoon sugar. Blend until finely ground. Add flour, baking powder and salt. Pulse to blend.

In a bowl of a stand mixer fitted with paddle attachment, beat eggs, vanilla and remaining 3/4 cup sugar on medium until thick and fluffy, about 3 minutes. Add flour-almond mixture. Mix on low until just blended. Add remaining 1 cup almonds and cranberries, if using, and stir to combine.

Evenly divide dough into 3 pieces. Place on prepared sheet, shape into three 2 1/2″x10” loaves, and smooth tops. Bake until golden brown, about 25 minutes. Carefully transfer loaves to a cutting board. Let cool slightly and cut crosswise into 1/2” thick slices.

Reduce oven heat to 325°. Place slices on baking sheet, standing them upright. Bake until crisp, about 20 minutes. Let cool.

Place a sheet of parchment paper on a work surface.

In a medium saucepan over medium-high heat, bring 1” of water to a simmer. Transfer half of chocolate to a heatproof bowl and place on top of pan. Stir occasionally until chocolate is melted, about 3 minutes. Add remaining half of chocolate, remove from heat and let stand 2 minutes. Stir gently until smooth.

Dip biscotti bottoms into chocolate and place biscotti on parchment to set, about 15 minutes.

Dried Cranberry and White Chocolate Biscotti

This Dried Cranberry and White Chocolate Biscotti is sweet and dotted with dried cranberries. A fun treat for the holidays, or any time of the year. Since they last quite a while, they are great for gifting.

Updated November 2020

I don’t even know where to begin with this recipe. This Dried Cranberry and White Chocolate Biscotti is SO good, I can’t even handle it. I tend to make it a lot for Christmas gifts (the colors are so fitting), but it is definitely worth consuming year-round.

It is one of those breakfast foods that is more like eating dessert (without the guilt). How can your day go wrong with one or two of these babies in the morning? The almond extract adds a wonderful, subtle nut flavor (not to mention the smell is to die for), the tangy, yet sweet cranberries pop and the white chocolate melts in your mouth. Okay, I think you get the point.

What you’ll need to make the Dried Cranberry and White Chocolate Biscotti

  • all purpose flour
  • granulated sugar
  • dried cranberries
  • almond extract
  • salt
  • white chocolate
  • baking powder
  • unsalted butter
  • eggs

Let’s make the biscotti!

Start with preheating the oven and lining a baking sheet with parchment paper or silpat. Whisk together the flour, salt and baking powder in a small bowl.

Then, beat together the sugar, eggs, butter and almond extract in the bowl of a stand mixer until smooth. Mix in the flour and dried cranberries, just until combined.

Next, place the mixture on the prepared baking sheet. Split the dough in half and form into a rough log shape. Gently press down. Beat an egg white until foamy, then brush over the formed logs. Pop in the oven and bake until golden.

Remove the baking tray from the oven and let the biscotti cool for about 15 minutes. Then, slice the biscotti into thin pieces and separate the pieces so there is a nice gap between each one. This ensures the middle becoming crispy. Pop back in the oven and bake again for 10-15 minutes. Remove from the oven and let cool.

Once the biscotti has cooled some, melt the white chocolate in the microwave or over a pot of simmer water. Drizzle over the biscotti. Allow the chocolate to harden for a few hours before serving or storing.

Notes & Tidbits

This Dried Cranberry and White Chocolate Biscotti will last several weeks in a sealed container. I leave mine at room temperature, but you can refrigerate. Biscotti is meant to be dipped in coffee or tea to soften.

Cranberry Lemon Biscotti Recipe

Is Christmas really a little over a week away?

I thought it was just Thanksgiving last week?

Obviously, I don't look at the calendar as much as I should and, in my defense, I've been spending all my free time in the kitchen, baking goodies to give away for Christmas.

I had the best intentions to turn this year's holiday baking extravaganza into several recipe posts and have even gone as far as to take photos of all the treats. Then I realized the other day I have absolutely no time to sit down and actually write the posts for these recipes.

What's up with this food blogging business? I've got to make the food, take pics, and write? Geez. well, I guess I could always just post the photos and the recipe and say "Here ya go! Peace out and Merry Christmas!"

. Here ya go! Peace out and Merry Christmas!

Cranberry Almond Biscotti

I bake cookies all the time, but somehow it’s been a long time since I’ve made biscotti. Lately Brad has been reminding me of that fact, telling me more than once that I really need to bake some biscotti sometime. The other morning I had a few extra minutes and felt like playing around in the kitchen, so I mixed up the dough for these cranberry almond biscotti.

These biscotti are very easy to make. You bake the cookies twice. First the dough is shaped into two logs and baked, and then you bake the cookies a second time after slicing the logs into individual biscotti cookies.

If you are looking for other flavors of biscotti, be sure to visit my classic biscotti recipe with my four favorite biscotti flavors!

These cranberry almond biscotti are a wonderful treat for breakfast or a snack. They are crisp on the outside and slightly soft in the center, which is just how I like my biscotti. If you want yours to be crisp all the way through, you can bake the sliced biscotti for a few extra minutes. You can try other dried fruits in place of the cranberries. Dried cherries or dried apricots would be delicious!

What Are Biscotti?

Biscotti are oblong-shaped biscuits that originated in the Italian city of Prato in the late 1800s. This cookie is steeped in history! Twice-baked and dry, they made for the perfect snack to bring along on long journeys. Traditionally, biscotti are served with an Italian dessert wine.

In America, we like our biscotti at breakfast or for dessert with coffee or tea! Dunking the biscotti in a hot beverage loosens up the hard biscuit and makes for an absolutely luscious treat. Move over milk and cookies, biscotti and coffee are coming to town!

Chocolate Almond Biscotti


1 3/4 cups flour
3/4 cup unsweetened cocoa powder
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup butter, room temperature
1 1/4 cups sugar
2 eggs
1 teaspoon almond extract
4 ounces semi-sweet chocolate chips or baking melts, melted
1 cup whole almonds, coarsely chopped


Preheat the oven to 325 F. Line a baking sheet with parchment paper and set aside.

In a medium mixing bowl, combine flour, cocoa powder, baking powder and salt. Set aside.

In a stand mixer, beat butter and sugar together until light and fluffy. Add eggs and almond extract and mix well. Add melted chocolate and beat until fully incorporated. Slowly add in the flour mixture and stir until combined. Fold in almonds.

Move the dough to the baking sheet, dampen your hands and then form the dough into a 13 x 3.5 log.

. Bake for 30 minutes or until golden brown. Cool for 10 minutes. Transfer the log to a cutting board. Using a serrated knife, cut into 1/2-inch thick pieces . Bake an additional 10 minutes. Turn biscotti over an additional 10 minutes.

Remove from baking sheet and cool on a wire rack. Cool completely before serving or storing in an airtight container.

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Can’t get enough biscotti? Check out these recipes:

  • Chocolate Hazelnut Orange Biscotti
  • Savory Sun Dried Tomato Biscotti
  • Cranberry Pistachio Cornmeal Biscotti
  • Gingerbread Biscotti

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Watch the video: Konfekt- pistaciemasse og mandel


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