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Cranberry & Almond Biscotti

Featured on The Cafe, Thursday 7 May 2020

Biscotti, cranberry, almond, One Handed Baker, Rachel Hart

Makes approx. 40 pieces.


  • 260g flour
  • ½ tsp baking powder
  • 60g desiccated coconut
  • Zest of one lemon
  • 3 eggs
  • 1 cup sugar
  • 100g almonds (silvered or sliced)
  • ½ cup (heaped), dried chopped cranberries (or apricots)
  • 2 drops lemon juice
  • White chocolate/nuts to decorate (optional)


  1. Preheat oven to 190°celcius.
  2. Mix together flour, baking powder, coconut and lemon zest in a large bowl.
  3. In a small bowl, whisk together the eggs and sugar, then pour into the dry ingredients. Mix well.
  4. Stir through the almonds and cranberries, and lemon juice.
  5. Tip dough onto lightly floured benchtop and shape into two long logs.
  6. Place on a greased and floured baking tray.
  7. Bake for 30 mins.
  8. Remove from the oven and when cool enough to handle, slice into 1/2cm thick slices.
  9. Reduce oven heat to 130° celcius. Place slices on baking tray and return to the oven for 20 mins or until biscotti are firm.
  10. Cool on a rack. Optional: dip into melted white chocolate and sprinkle on chopped nuts. Store in an air right container.
  • Dough should not be sticky, add more flour if it is. Use a heavy serrated knife to slice.
  • The logs should be firm enough to handle after the first bake. If they collapse when you go to slice, then bake for a little longer.

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