Chocolate Almond & Cranberry Biscotti

It’s December 23rd today and is one of the busiest days of the year, where everyone’s panic last minute shopping before the stores close for Christmas Day in Sweden. So in order to add to that craziness I decided to bake some biscotti. It’s fast to make and all you do is pop it in the oven (twice) while doing all your other errands easily.

The flavour combination for this one is chocolate with almonds and cranberries giving it that December warm feeling with a little extra.. ofcourse! 😉

Here’s how you bake them!


  • 56,5 g unsalted butter softened at room temperature
  • 170 g sugar
  • 60 g cocoa powder
  • 75 g chocolate, melted
  • 2 large eggs
  • 2 tsp almond extract
  • 2 tsp baking powder
  • 3/4 tsp salt
  • 300 g flour
  • 150 g chopped almonds
  • 150 g cranberries


  1. Preheat the oven to 175C. Line a baking sheet with baking paper and set aside.
  1. In a medium mixing bowl, combine flour, cocoa powder, baking powder and salt. Set aside.
  1. In a stand mixer, beat butter and sugar together until light and fluffy. Add eggs and almond extract and mix well. Add melted chocolate and beat until fully incorporated. Slowly add in the flour mixture and stir until combined. Fold in almonds and cranberries.
  1. Move the dough to the baking sheet, dampen your hands and then form the dough into a 13 x 3.5 inch log.
  1. Bake 20 minutes until golden brown. Cool 5 minutes before using a serrated knife to cut logs into 1/2-inch thick pieces {cut at a slight diagonal}. Reduce oven temp to 140 C. Return cut biscotti to baking sheet, spacing apart so sides aren’t touching. Bake 20 minutes until crisp and dry. Cool completely before serving or storing in an airtight container.

And there you have it! Your winters warm chocolate biscottis is ready!! Enjoy!


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