Greenlake Guest House

Seattle's Top Rated Bed & Breakfast


December 5, 2015 by: Julie & Blayne Mcaferty

Cranberry Almond Biscotti

Cranberry Almond Biscotti

Day 5 of our Christmas cookie fest! We love this cranberry almond biscotti with a cup of great Seattle coffee or tea. It is perfect for dunking, but is soft enough to enjoy on its own too. The cranberries and almonds give it a pretty Christmas look and outstanding flavor. These cookies keep for quite awhile in a cookie tin so they are nice for gift giving.


2 1/4 cups flour

1 cup white sugar

1 tsp. baking powder

1/2 tsp. baking soda

2 egg whites

2 eggs

1 Tbsp. vanilla extract

3/4 cup sliced almonds

1 cup sweetened-dried cranberries


1. Preheat oven to 325F

Combine dry ingredients in a medium sized mixing bowl. Whisk together eggs, egg whites, and vanilla in a separate mixing bowl.

Add egg mixture to dry ingredients, mixing just until moist, using an electric mixer on medium speed. Add dried cranberries and almonds; mix thoroughly.

On floured surface, divide batter in half and pat each half into a log approximately 14 inches long and 1 1/2 inches thick. Place on a cookie sheet and bake 30 minutes or until firm. Cool on a wire rack.

Reduce oven temperature to 300 degrees F. Cut biscotti into 1/2 inch slices(on the diagnal). Place cut biscottis on a cookie sheet and bake for an additional 20 minutes. 

Return to Blog Home