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Cranberry Almond Biscotti

Cranberry Almond Biscotti

The perfect, cozy-time treat.

Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings 16 biscotti
Author Foodbodybliss


  • 2 tbsp ground flaxseed
  • 2/3 cup hot water
  • 1/2 cup coconut oil
  • 3/4 cup granulated sugar
  • 1/2 tsp almond extract
  • 1/2 tsp pure vanilla extract
  • 3 1/2 cups whole wheat pastry flour
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup chopped raw almonds
  • 1/2 cup dried cranberries


  1. Preheat oven to 350F.

  2. In a small bowl, whisk together the flaxseed and water and set aside.

  3. In a large bowl, add flour, baking powder and salt. Whisk until well combined, then set aside. 

  4. In a stand mixer, beat coconut oil on medium until light and fluffy.

  5. On low-medium speed, gradually add sugar to coconut oil until well blended.

  6. On low speed, add flaxseed mixture until combined.

  7. On low speed, gradually add flour mixture until combined.

  8. On low speed, add chopped almonds and cranberries until just combined.

  9. Transfer dough to a silicone mat and shape into a long, rectangular loaf.

  10. Transfer the shaped dough to a baking sheet (use parchment, if necessary), and bake for 30 minutes.

  11. Remove the loaf from oven. Carefully transfer it to a cutting board (it's hot!), and slice into 16 pieces. (I've found it easiest to use a bread knife. I lightly move it back and forth a couple times to slice the surface, then I press directly down to finish cutting it from the loaf. This helps prevent the ends from falling off.)

  12. Once the loaf is sliced, transfer the sliced biscotti back to the pan with them lying flat on one side. Bake for 10 minutes. Then, flip them over and bake them on the other side for another 10 minutes. They should be lightly golden.

  13. Allow the biscotti to cool, then enjoy them with your favorite warm beverage!