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These Cranberry Almond Biscotti dipped in dark chocolate are crunchy, crisp, and absolutely perfect with a warm cup of tea or coffee. Studded with tart dried cranberries and crunchy almonds, then finished with a dip in rich dark chocolate, these biscotti are festive, elegant, and surprisingly easy to make at home.

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About This Recipe

Biscotti are a classic Italian cookie known for their signature crunch and twice-baked method. The word biscotti actually comes from the Latin bis (twice) and coctus (baked). In Italian, biscotto is singular, and biscotti is plural. Traditionally in Italy, these cookies are more commonly called cantucci or cantuccini, especially in the Tuscany region, where they originated.

What makes biscotti unique is the baking process. The dough is first shaped into large logs and baked until set. Once slightly cooled, the logs are sliced diagonally into long cookies and baked again until dry, crunchy, and golden. This double-bake method is what gives biscotti their iconic crisp texture.

This version is made with dried cranberries and chopped almonds, creating the perfect balance of sweet, tart, and nutty flavors. The dark chocolate dip adds richness and makes these biscotti feel extra special — perfect for the holidays or gifting. That said, this recipe is incredibly versatile. You can swap the cranberries for other dried fruits, change the nuts, or even leave them plain for a classic biscotti base.

While biscotti are delicious on their own, they truly shine when dipped into hot coffee or tea, allowing the flavors to soften and melt together beautifully.

What You Need To Make This Recipe

All-purpose flour
Baking powder
Sugar
Eggs
Butter or oil
Vanilla extract
Dried cranberries
Almonds
Dark chocolate

Substitutions & Variations:

Swap cranberries for dried cherries, apricots, or raisins
Use pistachios, hazelnuts, or walnuts instead of almonds
Skip the chocolate dip for a more traditional biscotti
Add orange or lemon zest for a citrusy twist

Equipment For This Recipe

Pro Tips

Slice the biscotti while the logs are still warm to prevent cracking.
Use a sharp serrated knife for clean cuts.
Don’t rush the second bake — low and slow gives the best crunch.
Let the biscotti cool completely before dipping in chocolate.
For clean chocolate edges, tap off excess chocolate before setting.

How To Store Cranberry Almond Biscotti

Store biscotti in an airtight container at room temperature for up to 2 weeks. Once dipped in chocolate, make sure the chocolate has fully set before storing. Biscotti can also be frozen (undipped) for up to 2 months.

FAQ’s

Are biscotti supposed to be hard?

Yes! Biscotti are meant to be crunchy and firm — that’s what makes them perfect for dunking.

Can I make biscotti without nuts?

Absolutely. You can leave out the almonds entirely or replace them with more dried fruit or chocolate chips.

Do I have to dip them in chocolate?

Not at all. The chocolate is optional, but it adds richness and makes them feel extra special.

Why did my biscotti spread too much?

This can happen if the dough is too soft. Chilling the dough slightly before shaping can help.

These Cranberry Almond Biscotti are crunchy, cozy, and full of festive flavor, the kind of cookie that feels just as good with your morning coffee as it does served on a holiday dessert table. With simple ingredients, endless customization options, and that classic Italian charm, this biscotti recipe is one you’ll come back to again and again.

If you love cookie recipes like this, be sure to try my 2-in-1 Chocolate Slice and Bake Cookies (Hazelnut & Pistachio), Chocolate Orange Shortbread Sticks, Double Chocolate Peppermint Cookies, Cranberry Orange Shortbread Cookies, and Soft Gingerbread Latte Cookies, perfect for cookie boxes, gifting, or cozy baking days at home!

Check out my YouTube Channel for more delicious recipe tutorials! Made one of my recipes? Tag me on Instagram, I would love to see your creations!

Cranberry Almond Bicotti

These Cranberry Almond Biscotti are crisp, lightly sweet, and filled with tart cranberries and crunchy toasted almonds. Perfect for dipping into coffee or hot chocolate, they make a cozy, festive treat that’s simple to bake yet feels beautifully special.

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Prep Time 20

Cook Time 50

Chill Time 20

Total Time 1 30

Course Dessert, Snack

Cuisine Italian

Servings 14 cookies

Calories 234 kcal

Equipment

1 Large bowl
1 Small microwave-safe bowl to melt chocolate
Baking sheet lined with parchment paper
1 Whisk
1 Spatula
Bench scraper optional
Ruler to measure the dough
Knife and chopping board
Shallow dish or plate

Ingredients

For the Biscotti Dough

240 g all-purpose flour (2 cups)
150 g granulated sugar (3/4 cup)
1 ½ tsp baking powder
¼ tsp salt
2 large eggs room temp.
56 g unsalted butter (1/4 cup) melted
½ tsp vanilla extract
½ tsp almond extract
60 g almonds (1/2 cup) roughly chopped
50 g dried cranberries (1/3 cup)

Additional Ingredients

1 egg and a splash of water for the eggwash
120 g dark/milk chocolate or as needed (optional)
½ tbsp vegetable oil

Instructions

Make the Biscotti Dough

Preheat your oven to 180°C (350°F). Line a baking sheet with parchment paper and set it aside.
In a large bowl, whisk together the flour, granulated sugar, baking powder, and salt until well combined. Add the melted butter, eggs, vanilla extract, and almond extract. Mix using a soatula until a thick dough begins to form.
Add the chopped almonds and dried cranberries, switching to your hands if the dough becomes too heavy to mix with a spatula. The dough should feel slightly sticky but easy to handle.

Shape and Bake

Transfer the dough onto a lightly floured surface and divide it into two equal portions. Shape each portion into a rectangle about 1 inch thick and roughly 5 × 3 inches in size.
Place both pieces on the prepared baking sheet, leaving at least 4 inches of space between them. In a small bowl, whisk an egg with a splash of water to make an egg wash, then brush it evenly over both rectangles.
Bake for 30 minutes, or until the edges are lightly golden. Carefully transfer the baked loaves to a wire rack and allow them to cool for 20 minutes.

Cut and Bake Again

After cooling, reduce the oven temperature to 160°C (320°F). Using a sharp serrated knife, slice each loaf into ¾-inch thick pieces on a slight diagonal.
Arrange the slices back onto the baking sheet, laying them cut-side up. Bake for an additional 20 minutes, flipping each slice halfway through to ensure even browning. Once baked, allow the biscotti to cool completely; they will continue to crisp up as they cool.

Assemble (Optional)

To assemble, line a large baking tray with parchment paper. Melt dark or milk chocolate in the microwave in 30-second intervals, stirring between each, or use a double boiler. Stir the vegetable oil into the melted chocolate to make it smoother and glossier.
Dip the bottom of each biscotti slice into the chocolate, scraping off any excess against the rim of the bowl. Stand the dipped biscotti upright on the prepared tray with the chocolate side down
Allow the chocolate to fully set at room temperature or in the refrigerator. Enjoy with a warm cup of tea or coffee!