Cranberry Biscotti


  • 3 eggs
  • 1 tsp pure almond extract
  • 2 cups all-purpose flour
  • 1 tsp baking powder
  • 1/8 teaspoon salt
  • 3/4 cup sugar
  • 1/2 cup unsalted pistachios or almonds, chopped
  • 1/2 cup dried cranberries


  1. Preheat oven to 300 degrees.
  2. In a small bowl, whisk eggs and extract. Set aside.
  3. In a separate bowl, combine flour, baking powder, salt and sugar. Add egg mixture, beating until a dough forms. Add nuts and cranberries, stirring to combine.
  4. Spoon dough onto parchment paper-lined baking sheet. Shape into one log or divide dough in half and shape into two logs. Bake 35-40 minutes or until firm. Let cool on a wire rack for 10 minutes.
  5. Transfer logs to a cutting board and slice on the diagonal with a serrated knife. Arrange slices on a lightly greased baking sheet. Bake for 10 minutes, then turn slices over and bake another 10 minutes. Let cool completely before storing in an airtight container.

Yield: 36 biscotti