Cranberry and Almond Biscotti

Makes: 16-20 Biscotti


1 stick unsalted Butter, softened

1/2 cup Sugar

1/4 cup Brown Sugar

1/4 cup Maple Syrup

1 tablespoon Amaretto Liqueur

2 teaspoons pure Almond Extract

1 teaspoon pure Vanilla Extract

3 large Eggs

1 3/4 cups All-purpose flour

1 cup Whole Wheat Flour

1 1/2 teaspoons baking powder

1/4 teaspoon Kosher Salt

1/2 cup slivered Almonds

1/2 cup dried Cranberries


Preheat oven to 350 degrees Fahrenheit.

In the bowl of a stand mixer, combine the softened butter with the sugar and brown sugar. Beat on medium speed until light and fluffy. Add the maple syrup, amaretto liqueur, almond extract, vanilla extract, and eggs. Mix until combined. Add the dry ingredients and mix until fully incorporated and a sticky dough has formed. Carefully, fold in the almonds and the dried cranberries.

Wrap the dough and chill for at least 25-30 minutes.

Divide the dough into 2 equal pieces and on a large baking sheet form 2 loaves, 14″ by 2 1/2″. Bake until just golden, about 30-35 minutes. Let the loaves cool on a rack for 20 minutes. Using a serrated knife, slice the loaves into 1″ thick slices. Lay the biscotti, cut side down, on a baking sheet. Bake for 25 minutes or until golden brown. Let cool on a wire rack. Store in an air tight container.

Photographed by Alli Shepherd.