Cranberry Almond Biscotti

Cranberry Almond Biscotti

Whether dipped in coffee or dry and crunchy, these little Italian cookies are just too good to pass up!


24 cookies


  • 3 tablespoons Born Sweet Zing™ Baking Blend
  • 1 1/3 cups all-purpose flour
  • 1/4 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1/2 cup chopped almonds
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon almond extract
  • 2 tablespoons butter, softened
  • 1/4 cup dried cranberries
  • additional flour, for dusting


Preheat oven to 300°F. Line a cookie sheet with parchment paper. 

In medium mixing bowl, sift Born Sweet Zing™ Baking Blend with flour, salt, baking powder and almonds.

In separate, smaller bowl, whisk eggs with vanilla and almond extracts. Cut butter into flour mixture with a fork or pastry blender until distributed. Add cranberries to the wet mixture, then add that mixture to the flour mixture. Work dough with a spoon or hands in the bowl, blending all ingredients together.

Turn dough out onto a lightly floured cutting board. Roll dough with hands into 2 logs, each about 10 inches long and 1-1/2 inches in diameter. Place on prepared pan. Flatten each log slightly to “square” the top. Bake 20 minutes. Remove logs from oven and reduce oven heat to 275°F.

Allow logs to cool 20 minutes. Slice each log into 12 pieces, about 1/2-inch thickness each. Trim off the ends of each log. Place all 24 pieces back onto the sheet pan and bake an additional 20 minutes, turning the pieces over after 10 minutes.

Turn off oven and leave biscotti in the oven an additional 30 minutes. Let biscotti cool before removing from sheet pan.

This recipe has been developed according to the Meal Planning Guidelines established by the American Diabetes Association (ADA). These guidelines are meant to be very general. Please consult with your physician, Registered Dietitian or Certified Diabetes Educator to confirm that this recipe would be appropriate for your own individual menu planning.