This free Cranberry & Almond Biscotti Recipe make the best tea time treats! Use almond extract instead of vanilla for a stronger almond flavour!


2 ¼ cups flour
1 cup white sugar
1 tsp baking powder
½ tsp bicarbonate of soda
2 egg whites
2 eggs
1 Tblsp vanilla essence
¾ cup sliced almonds
1 cup dried cranberries (sweetened)

  • Preheat oven to 170°C.
  • In a mixing bowl, combine all dry ingredients together. 
  • In a separate mixing bowl whisk the eggs, egg whites, vanilla or almond essence together.
  • Add the egg mixture to dry the ingredients, using an electric mixer, mix on medium speed until just moist.
  • Add the dried cranberries and almonds and mix well.
  • On a floured surface, divide the mixture in half and gently shape each half into a log approximately 35cm long and 4cm thick. 
  • Place on a baking tray and bake for about 30 minutes or until firm. 
  • Cool on a wire rack.
  • Reduce the oven temperature to 150°C.
  • Cut biscotti into 1.5cm thick slices and place on baking tray and bake for an additional 20 minutes. 
  • Allow to cool and store in a loosely covered container.
Makes about 30


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