Cranberry-Nut Biscotti

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Cranberry-Nut Biscotti

star rating (7) rate this recipe »
Published prior to 2008

5 tablespoons (2 1/2 ounces) melted butter
2/3 cup (4 1/2 ounces) sugar
1/2 teaspoon salt
2 teaspoons baking powder
3 to 4 drops Fiori Di Sicilia, optional
2 teaspoons vanilla extract
2 large eggs
1 cup (4 1/4 ounces) King Arthur Unbleached All-Purpose Flour
3/4 cup (4 1/4 ounces)semolina flour
1 cup (4 ounces) dried cranberries
1 cup (4 ounces) chopped pecans or almonds

Preheat the oven to 350°F, and grease a biscotti pan or large baking sheet. Stir together the melted butter, sugar, salt, and baking powder. Beat in the Fiori and vanilla, then the eggs. Blend in the flours, cranberries, and nuts; the dough will be stiff. Place into the prepared biscotti pan, leaving a 3/4-inch 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-inch.

Bake the biscotti dough for 30 to 35 minutes, remove from the oven, and cool for 1 hour. Slice on the diagonal into 1/2 to 3/4-inch-thick pieces. Place them back on the baking sheet, standing them on edge if you can; this will ensure they bake evenly.

Reduce the oven temperature to 325°F and bake for 22 to 26 minutes, until golden. Remove from the oven, and allow to cool on the baking sheet; biscotti will become crisp as they cool. Store airtight. Yield: about 1 1/2 dozen 5 to 6-inch biscotti.


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

3/4 cup semisweet chocolate chips
3/4 cup lightly toasted pecans, chopped
3/4 cup dried cranberries
3-4 drops orange oil

Pistachio-White Chocolate
1 cup chopped pistachio nuts
1 cup white chocolate chips or chunks
2-3 drops bitter almond oil

Butter Pecan
1 cup butterscotch chips
1 cup toasted pecans, chopped
3-4 drops butter-rum flavor

Spicy Pine Nut
1 1/2 cup toasted pine nuts
1 teaspoon fennel seeds
1/8 teaspoon anise oil

Pina Colada
3/4 cup toasted coconut
1/2 cup chopped dried pineapple
1/2 cup macadamia nuts


  • star rating 03/15/2015
  • Donna from NC
  • The biscotti were absolutely perfect. Nothing more needs to be said!
  • star rating 01/23/2012
  • TS from Newport Coast, California
  • Terrific! Delicious, professional looking and tasting results with not too much effort...a winner all around. Didn't have Fiori di Sicilia, so added about 1 and half tsp. almond extract; didn't have semolina flour so just used the same amount of semolina and used almonds and cranberries. Perfect flavor and texture. The semolina added a pleasant graininess, crunch. These were crisp and not too hard nor too sweet. Perfect with coffee or tea. A keeper anytime of the year. Thanks KAF.
  • star rating 12/07/2010
  • sem11 from KAF Community
  • I've been making this recipe with Christmasy cranberries and pistachios for years. The recipe is easy and these are always a big hit at parties and in family "care packages."
  • star rating 01/04/2010
  • Cat from North Carolina
  • Great recipe! Try with pistachio nuts. Absolutly delicious!
  • star rating 12/31/2009
  • Janet from Ellicott City, Maryland
  • I have made this recipe several times now for our holiday food sharing with friends and family, with minor modifications. Because I have family members who have nut allergies, I omitted the nuts. I did not have any Fior di Sicilia on hand, so I added a few shakes of Frontier Spices Organic Orange Peel Granules. For the dried cranberries, I used the Just Tomatoes Company whole dried cranberries cut into quarters. These have been a big hit!
  • star rating 10/27/2009
  • Debbie from NYC
  • Outstanding biscotti recipe! The cranberries, almonds and vanilla-orange flavoring smell fantastic in the oven and taste even better. The cookies were crisp, but not rock-hard. I'll definitely make these again.
  • star rating 02/08/2009
  • JJ from New York
  • I made the Pina Colada version at Christmas. What a HIT! My family can be biscotti snobs, but I like to switch things up a bit. These were chewier than the traditional biscotti, but it was a pleasant change. My sister has been asking for the recipe ever since, hence my stumbling across this electronic version. If you like pineapple and coconut, this is a MUST TRY!