Return to Content

Dried Cranberry Biscotti

Nov/Dec 2015


by in Apr 2004
Dried Cranberry Biscotti
0 votes, 0.00 avg. rating (0% score)
Print Friendly

From The Inn at Rutland, Rutland, VT

Login to add to your Recipe Box
Upload Your PhotoUpload Your Photo


  • 2-1/2 cups flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup butter, room temperature
  • 1-1/2 cup sugar
  • 2 large eggs
  • 1/2 teaspoon almond extract
  • 1-1/2 cups dried cranberries
  • 1 egg white


Preheat oven to 350 degrees. Line a large, heaving baking sheet with parchment paper. Combine flour, baking powder, and salt in a medium bowl. Stir to blend and set aside.

In another bowl, beat butter, sugar, eggs, and almond extract together. Mix in flour mixture and dried cranberries to form dough. Divide dough in half.

Using lightly floured hands, shape each half into a 1-inch log directly on the baking sheet. Whisk egg white and brush top and sides of each log.

Bake 30 to 35 minutes, until golden brown. Cool completely. Slice logs on a diagonal with a serrated knife into 1/2-inch pieces. Bake 10 to 12 minutes at 375 degrees on baking sheet without parchment. Turn biscotti over and bake 5 minutes longer.
Updated Wednesday, March 3rd, 2004

Special 2 for 1 Holiday Sale

Send a one-year gift subscription of Yankee Magazine for only $17.99 and give a 2nd one-year gift subscription absolutely FREE. Plus, we will send you a FREE 2016 Scenes of New England Calendar (a $9.95 value)! BUY NOW!

Browse Similar Recipes

No comments yet.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

Register Sign In

©2015, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111