Perfect Cranberry Biscotti

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Cranberry biscotti is the kind of cookie that transforms a cozy afternoon into a memorable one. Twice-baked to perfection, this Italian-inspired treat is crisp, crunchy, and studded with tangy-sweet dried cranberries that burst with flavor in every bite. It’s the perfect pairing for your coffee or tea, and once you try homemade, you might never go back to store-bought again.

What makes cranberry biscotti so beloved is its incredible versatility. You can dip one end in white chocolate for a festive touch, or add pistachios for a little nutty crunch. They make wonderful holiday gifts, travel well, and last for days without losing their charm. Plus, they look absolutely beautiful stacked in a jar or set out on a dessert tray.

Why You’ll Love This Cranberry Biscotti

This cranberry biscotti recipe strikes the ideal balance between sweet and tart. The crunch is satisfying without being tooth-breaking, and the recipe itself is easier than it looks. You’ll also love how customizable it is. Whether you’re a traditionalist or a creative baker, this one welcomes your spin. And let’s not forget: they’re dipped in coffee like a dream.

What Kind of Cranberries Should I Use?

For this biscotti, dried cranberries are the go-to. They offer a concentrated burst of flavor and chewy texture that holds up well through the double bake. If you prefer a more tart bite, choose unsweetened dried cranberries. Sweetened versions add a bit more indulgence, which works beautifully in this crisp cookie.

Ingredients for the Perfect Cranberry Biscotti

Choosing quality ingredients is key to a biscotti that sings with flavor and texture. Each component plays a role in creating that perfect crispy, golden cookie you crave with your coffee.

• All-purpose flour: This provides the base structure for the biscotti.
• Granulated sugar: Adds just the right amount of sweetness without overpowering the cranberries.
• Baking powder: Helps the dough rise slightly and keeps the texture light.
• Salt: A pinch of salt enhances all the other flavors.
• Eggs: They bind everything together and give biscotti their signature golden hue.
• Vanilla extract: Adds a warm, fragrant note that pairs perfectly with cranberries.
• Dried cranberries: The star ingredient offering sweet-tart bursts of flavor.
• Almonds (optional): Add crunch and richness if you want a little extra texture.

How To Make the Perfect Cranberry Biscotti

Step 1: Prepare the Dough

Preheat your oven to 350°F and line a baking sheet with parchment paper. In a large bowl, whisk together the flour, sugar, baking powder, and salt. In a separate bowl, beat the eggs and vanilla extract. Gradually mix the wet ingredients into the dry until a dough forms.

Step 2: Add the Cranberries

Fold in the dried cranberries (and almonds, if using) with a spatula until evenly distributed. The dough may be sticky, so flour your hands lightly to handle it.

Step 3: Shape and First Bake

Divide the dough in half and shape each half into a log about 10 inches long and 2 inches wide. Place the logs on the baking sheet and gently flatten them a bit. Bake for 25 to 30 minutes, until lightly golden.

Step 4: Slice and Second Bake

Let the logs cool for 10 minutes, then use a serrated knife to slice them diagonally into 1/2-inch thick pieces. Lay the slices cut-side down on the baking sheet and bake for an additional 10 minutes, flipping halfway through for even crispness.

Step 5: Cool and Store

Transfer the finished biscotti to a wire rack and let them cool completely. They will continue to crisp as they cool.

How to Store and Serve Your Cranberry Biscotti

This cranberry biscotti recipe makes around 20 to 24 cookies, depending on how thick you slice them. They’re ideal for gifting or preparing ahead for gatherings, as they keep beautifully.

To store, keep them in an airtight container at room temperature for up to two weeks. If you want to freeze them, wait until they’ve cooled completely and place them in a freezer-safe bag for up to three months. A quick reheat in the oven brings back that just-baked texture.

Serve your biscotti with a steaming cup of coffee, a cozy chai latte, or even a mug of hot cocoa. They’re also fabulous alongside fruit or a scoop of vanilla ice cream for a grown-up dessert.

What to Serve With Cranberry Biscotti?

Coffee or Espresso

Nothing beats dipping a biscotti into a rich espresso or creamy latte. The warmth softens the cookie just enough for a melt-in-your-mouth finish.

Hot Chocolate

Especially during the holidays, cranberry biscotti with a mug of cocoa is pure festive joy.

Chai Tea

The warm spices in chai tea complement the sweet-tart cranberries so well.

Mulled Wine

A grown-up evening treat, especially during the colder months.

Yogurt Parfait

Serve broken biscotti pieces with yogurt and berries for a crunchy twist on breakfast.

Vanilla Ice Cream

A scoop of ice cream with a biscotti on the side turns an ordinary dessert into something special.

Cheese Platter

Believe it or not, a cranberry biscotti pairs beautifully with creamy brie or a sharp white cheddar.

Want More Cookie Ideas with a Twist?

If you love these cranberry biscotti, you’ll probably enjoy these other unique cookies:

• Butterfinger Caramel Crunch Mini Pies for a sweet and salty dessert bite.
• Christmas Maraschino Cherry Shortbread Cookies to bring vibrant red pops to your holiday table.
• Whimsical Cotton Candy Cookies for a colorful, kid-friendly cookie.
• Kentucky Butter Cake Cookies that melt in your mouth with every bite.

Save This Recipe For Later

📌 Save this recipe to your Pinterest dessert board so you can come back to it any time.

And let me know in the comments how yours turned out. Did you add almonds? Try white chocolate drizzle? I’d love to hear how you made it your own.

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Conclusion

Making cranberry biscotti at home is surprisingly simple and incredibly rewarding. With their crisp texture and fruity bursts, these cookies are a comforting treat for any time of year. Whether shared with friends or savored solo with your morning cup, they’re a joyful addition to any baking lineup.

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