Cranberry Lemon Almond Biscotti

September 2020 View more

Yield = 2 logs (approximately 24 biscotti)

2 large eggs, room temperature
¾ cup granulated sugar
½ cup canola oil
zest from 1 large lemon*
1¼ teaspoons baking powder
2 teaspoons vanilla extract*
¼ teaspoon salt
1 cup slivered almonds, chopped*
1 cup dried cranberries*
2 cups all-purpose flour

  1. Preheat oven to 350 degrees. In a large bowl, whisk together eggs and sugar. Add canola oil and whisk again. Add lemon zest, baking powder, vanilla extract, and salt and lightly whisk again. Add chopped almonds and dried cranberries and mix with a spoon to get to get the nuts and cranberries wet. Add flour and mix with spoon until fully incorporated.
  2. Lightly flour a work surface and knead dough about 10 turns. It does not require a lot of kneading; just compact the dough as if making a snowball. Divide dough in half.
  3. Shape each half into a log—2 to 3 inches wide by 8 to 9 inches long—and place on ungreased cookie sheet, spacing them apart from each other.
  4. Bake in the oven for 35 minutes. Carefully remove logs from cookie sheet and place on wire rack to cool for 5 to 10 minutes. Leave the oven set at 350 degrees.
  5. When cooled, carefully transfer the logs to a work surface and cut, using a serrated knife, into ½-inch slices. Place slices back on cookie sheet with cut side down. Return to the oven and continue baking for an additional 20 minutes until brown. Transfer cookies to a wire rack to cool. Once cooled, store in a zip-lock bag in the refrigerator. They will stay fresh for at least two weeks.

*These flavor components can be replaced with other ingredients, according to preference. Try swapping out different nuts, fruit, and flavorings while keeping the other base recipe components.

Recipe from William Reichman’s internet baking series, Bill the Baker (

Photo courtesy Ana Reichman