Cranberry-Nut Biscotti

Biscotti — coffee-shop staple and modern day teething biscuit — refers to a bread that is baked, sliced, then baked again. Originally made as sustenance for long journeys, the ancient explorers would never recognize the variations possible!

15 mins
52 mins to 1 hr 1 min
2 hrs 16 mins
about 1 1/2 dozen 5" to 6" biscotti
Cranberry-Nut Biscotti


Prevent your screen from going dark as you follow along.
  1. Preheat the oven to 350°F, and grease a biscotti pan or large baking sheet.

  2. Stir together the melted butter, sugar, salt, and baking powder.

  3. Beat in the Fiori and vanilla, then the eggs.

  4. Blend in the flours, cranberries, and nuts; the dough will be stiff.

  5. Place into the prepared biscotti pan, leaving a 3/4" margin free on each side of the pan, to allow for expansion. If you're using a baking sheet, form the dough into a flattened log about 10 1/2" by 4".

  6. Bake the biscotti dough for 30 to 35 minutes, remove from the oven, and cool for 1 hour.

  7. Slice on the diagonal into 1/2" to 3/4"-thick pieces. Place them back on the baking sheet, standing them on edge if you can; this will ensure they bake evenly.

  8. Reduce the oven temperature to 325°F and bake for 22 to 26 minutes, until golden.

  9. Remove from the oven, and allow to cool on the baking sheet; biscotti will become crisp as they cool. Store airtight.

  10. Store airtight for several weeks.

Tips from our Bakers

  • Variations: Omit the Fiori Di Sicilia from the recipe above, and substitute any of the following for the cranberries and pecans or almonds:

    • Chocolate-Cranberry-Pecan: 3/4 cup (128g) semisweet chocolate chips, 3/4 cup (86g) lightly toasted pecans, chopped, 3/4 cup (86g) dried cranberries, 3 to 4 drops orange oil
    • Pistachio-White Chocolate: 1 cup (120g) chopped pistachio nuts, 1 cup (170g) white chocolate chips or chunks, and 2 to 3 drops bitter almond oil
    • Butter Pecan: 1 cup (170g) butterscotch chips, 1 cup (114g) toasted pecans, chopped, and 3 to 4 drops butter-rum flavor
    • Spicy Pine Nut: 1 1/2 cup (213g) toasted pine nuts, 1 teaspoon fennel seeds, and 1/8 teaspoon anise oil
    • Pina Colada: 3/4 cup (64g) toasted coconut, 1/2 cup (71g) chopped dried pineapple, and 1/2 cup (75g) macadamia nuts