Cranberry- White Chocolate Almond Biscotti
Author: Allie
Prep time: 10 mins
Cook time: 50 mins
Total time: 1 hour
Recipe yields about 2 Dozen Biscotti
  • 2½ cups whole wheat flour
  • ¾ cup sugar
  • 1 cup roughly chopped almonds
  • ½ cup dried Cranberries
  • ½ cup white chocolate chips
  • 3 eggs
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • ¾ teaspoon salt
  • 1 teaspoon vanilla extract
  1. Preheat oven to 325 degrees. Line a baking sheet with parchment paper and set aside.
  2. In a large bowl, whisk together the flour, sugar, almonds, cranberries, chocolate chips, baking soda, baking powder and salt. In another bowl mix together the eggs and vanilla. Add wet ingredients to dry ingredients and mix until a sticky dough forms. Turn dough out onto a floured surface and knead for 2 minutes — dough will be sticky! Wet hands work well.
  3. Divide dough in two and form each half into a long, thick log (about 10 inches by 2 inches). Place both logs on the prepared baking sheet and bake for 25 minutes.
  4. After 25 minutes, remove from oven and let cool slightly before slicing each log on a diagonal to create the biscotti. Lay each biscotti flat on the baking sheet and return to the oven to bake for another 20-25 minutes. Flip biscotti halfway.
  5. Biscotti will keep in a sealed container for up to 3 weeks.
Calories: 163.1 Fat: 2.2 Sugar: 10.6 Fiber: 1.7 Protein: 2.5 Cholesterol: 23.3
Recipe by Key Ingredients at