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Dec 3, 2012 03:41 AM

Easy AMAZING Cranberry Biscotti Recipe Needed

Good day,

I am seeking the best easiest fresh cranberry biscotti recipe (or dried) please. Thanks so much.

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  1. Here's one from the Food Network which uses cranberries and pistachios.

    3 Replies
    1. re: AnnieWilliams

      I love that recipe and posted it on anther thread. It's perfect for the holidays. It uses dried cranberries, though. I don't know if I've seen a biscotti with fresh cranberries.

      1. re: chowser

        Oops I missed where she said fresh cranberries. I don't know of any either.

        1. re: AnnieWilliams

          She did also said (or dried) but I had fresh in my head. I wonder if fresh cranberries would work in a biscotti even, It might be too liquidy.

    2. This recipe has always been popular.

      Cranberry Almond Biscotti

      2 ¼ C. flour
      1 C. sugar
      1 t baking powder
      ½ t baking soda
      1 t cinnamon
      ½ t nutmeg
      2 eggs
      2 egg whites
      1 T almond or vanilla extract (I use almond)
      ¾ C. sliced almonds
      1 6 oz pkg of Craisins

      Preheat oven to 325 degrees. Combine dry ingredients in a medium mixing bowl. Whisk together eggs, egg whites and extract in a separate mixing bowl. Add to dry ingredients, mixing just until moist, using an electric mixer on medium speed. Add dried cranberries and almonds, mix thoroughly. On a floured surface, divide batter in ½ and pat each half into a log approximately 14 inches long and 1 ½ inches wide. Place on a cookie sheet and bake for 30 minutes or until firm. Cool on a wire rack. Reduce oven temperature to 300. Cut biscotti into ½ inch wide slices using a serrated knife if you have one. Stand upright on a cookie sheet and bake for an additional 20 minutes. Let cool and store in a loosely covered container. Makes 2 ½ dozen.

      1. I've made this one in the past with excellent results. Very straight forward and not complicated at all.

        Cranberry Pistachio Biscotti

        1. Dried cranberies (and I am with chowser in wondering if fresh ones would be too wet to use for biscotti) but I made these cranberry-pistachio biscotti 2 years ago and am still getting requests for more. I used more butter after looking at several other recipes, and less sugar. I am very far from being an experienced baker but these came out looking and tasting fantastic.