Crisp and Crunchy Cranberry Biscotti

One of the reasons I love running this blog is because it gives me a constant excuse to bake. I mean sure, I should probably be working on that major paper I have due this week, but then again, isn’t baking cookies also important? I can’t just neglect my beloved readers for something as mundane as schoolwork, now can I? It’s all about priorities here, people.

At least, that’s what I tell myself whenever I want to mix dough instead of stick my head in a book, which is pretty much every day.


Like I said, priorities.

So in case you haven’t noticed from my last two posts, I’m pretty in to seasonal baking right now. So much so, in fact, that I’d rather stick a can of pumpkin into a recipe than chocolate at the present moment, so that’s how you know this is serious.

After using cranberries in these hand pies last week, I knew that there was no way I was done using them in my baking.They’re just too darn good. So when I found a recipe for biscotti and was trying to brainstorm what to add to them (because everything’s more interesting with a few mix-ins), I took one look at my admittedly sparse store of ingredients and was immediately drawn to these bright babies. Decision decided.


Biscotti, to me, are some of the coziest cookies around because they simply beg to be eaten with a mug of something warm and comforting, whether it be coffee, tea, or the ultimate cold weather drink, hot chocolate. And you must, absolutely must, dunk your cookie. It’s simply not an option. Just promise me you will, okay?


These babies are made with whole wheat flour, unrefined sugar, a touch of healthy fats, and a whole lotta applesauce, as opposed to the eggs, butter, and refined ingredients you might find in a typical biscotti recipe. Throw in a handful of tart cranberries and some nutmeg and cinnamon, and you’re well on your way to super comforting treat. Just remember to dunk, and you’re all set.

* * *

Crisp and Crunchy Cranberry Biscotti

adapted from My New Roots

3 cups flour (I use spelt flour, but would also recommend white whole wheat flour or possibly whole wheat pastry flour)

1 tablespoon baking powder

1/2 teaspoon salt

1/2 teaspoon cinnamon

1/4 teaspoon nutmeg

3/4 cup sucanat or unbleached cane sugar

3/4 cup unsweetened applesauce

1 tablespoon melted coconut oil

1 cup whole cranberries

Preheat oven to 325F. In a large bowl, combine the flour, baking powder, salt, cinnamon, and nutmeg. In a separate medium bowl, whisk together the sugar, applesauce, and oil. Add the wet ingredients to the dry and mix until just combined. Fold in the cranberries.

Using floured hands (the dough may be a bit sticky), turn the dough onto a baking sheet and shape into two logs that are three inches wide and about 3/4-inch thick. Score the dough lightly into sections about 1/2-inch thick. Bake for 25 minutes.

Remove from the oven, decrease the temperature to 300F, and let the logs cool for about 10-15 minutes. Cut into cookies along the score lines, then place cut side down on the baking sheet. Bake for 10 minutes, until golden brown, then flip the cookies to the other side and bake for 5-10 more minutes, until dry and crunchy.

Let cool on racks, then store in a sealed container for up to two weeks.

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{ 17 comments… add one }
  • shashi @ November 12, 2013, 7:17 pm

    Biscotti so needs to be dunked in a warm cuppa!
    These look so festive and decadent! I stumbled by and now I am so hungry for one of these :)

    • A Baking Girl November 12, 2013, 7:22 pm

      Haha yes! In my opinion, that’s the only way to eat them

  • Ana Fernandez November 13, 2013, 4:56 pm

    Yum! They sure are a cute homemade gift for this season

    • A Baking Girl November 13, 2013, 9:56 pm

      You’re right, I think they would make a great little holiday gift!

  • Danelle November 14, 2013, 9:09 am

    Yes! Baking cookies is very important! :) These look delicious.

    • A Baking Girl November 14, 2013, 10:59 am

      I’m so glad you understand ;)

  • Liz November 16, 2013, 9:22 am

    Your cranberry biscotti look terrific…and I love that you used coconut oil! YUM!

  • Joy //For the Love of Leaves November 17, 2013, 2:30 pm

    Biscotti! I knew there was something I’d been wanting to make for awhile now and couldn’t think of it! Thanks for the reminder. Also, I’ve been going crazy with cranberries lately, they’re just too good not to! And I totally justify spending hours in the kitchen instead doing what I should be because it’s for the blog! Haha

    • A Baking Girl November 17, 2013, 3:58 pm

      I know, it makes the perfect excuse ;)

  • Liz Cox November 24, 2013, 9:49 pm

    These were awesome! I substituted in Vegan chocolate and pistachios and they were yummy too! Thanks for sharing this great recipe…best vegan one I’ve tried yet!

    • A Baking Girl November 24, 2013, 10:41 pm

      Thanks, I’m so glad you liked them! I love love love pistachios, so I bet they tasted great

  • Cristina February 5, 2015, 1:43 pm

    Love this recipe!! Used King Arthur gf all purpose baking mix for the flour, & they came out perfectly!! Thank you for the recipe!!!

    • A Baking Girl February 8, 2015, 2:50 am

      Thanks Cristina, I’m glad you enjoyed them!

  • Monique November 22, 2015, 5:13 pm

    Looks awesome! I definitely want to try it. This may sound like a stupid question, but do you use fresh or dried cranberries? The recipe doesn’t specify. Thanks for replying ASAP, making these tonight to send to England for X mas on Tuesday!

    • A Baking Girl November 22, 2015, 8:13 pm

      Hi Monique! It’s fresh cranberries– not a stupid question at all. And I think orange zest would be lovely! Just be careful with adding orange juice so that you don’t have too much moisture and your cookies don’t crisp

  • Monique November 22, 2015, 5:20 pm

    another question: how would grated orange rind and orange juice do with this recipe? i just may try it out….

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