OTHER BAKES - Cookies/Biscuits/Bars/Crackers/Scones

Almond Hazelnut Cranberry Biscotti

January 02, 2018 | Recipe by Bake with Paws
Almond Hazelnut Cranberry Biscotti

Almond Hazelnut Cranberry Biscotti

Christmas just passed and it is time to start with Chinese New Year cookies.  I made these thin crunchy Biscotti last week.  

This is really an Italian cookie that we Asian Chinese have adopted as one of the many goodies enjoyed during Chinese New Year. Of course, it is still Biscotti and they are always good at any time and season with a coffee! 

If you have any questions regarding this recipe or any other post, please leave me a comment in the “LEAVE A COMMENT” link and I will reply you as soon as possible.

Recipe - Almond Hazelnut Cranberry Biscotti

Yields:  65 slices


140g plain flour
3/4 tsp baking powder
4 egg whites (large egg)
55g caster sugar
¼ tsp of salt
100g almond
50g hazelnuts
90g dried cranberries

Utensils:  Loaf pan (23 cm X 10 cm or 9” X 4”) and 2 baking trays


Day 1
  1. Preheat oven to 180C.  Line the baking pan with parchment paper.
  2. Sift flour and baking powder together in a bowl, add in salt.  Set aside.
  3. Whisk egg whites until foamy with electric mixer.  Gradually add in sugar and whisk until stiff peaks.
  4. Fold in the flour mixture with a spatula gently.  Then add in nuts and cranberries.  Gently mix until well mixed. 
  5. Pour the batter into the prepared loaf pan and bake at preheated oven for 30 minutes or until light brown.
  6. Remove from oven and let it cool in the pan for 5 - 10 minutes before removing the paper and let it cool on wire rack. Once completely cool, wrap with cling film and keep in the fridge overnight or at least 5 to 6 hours before slicing.
Day 2
  1. Preheat oven to 150C and line the baking trays with non-stick baking paper.
  2. Remove loaf from fridge and cut into thin slices (about 2 mm or 0.2 cm thick). It is better to use the bread knife to get a straight and even cut.
  3. Place the biscotti on the prepared baking trays and bake again at preheated oven for 10 – 15 minutes or until crisp, dried and light brown. 
  4. Remove from oven and leave to cool completely on a wire rack before storing in an airtight container.

Note:  Do note that the baking temperature and timing provided are what works for my oven and should also be regarded as a guide only. Every oven behaves a little differently, so please adjust accordingly for your oven. 


  1. I absolutely agree! Biscotti are great any time of the year! I make a similar cranberry almond biscottti... so very addictive! Happy New Year!!!

    1. Hi Maria,

      Thank you for your comments. Happy New Year to you too:)


  2. Hi, I’m new to baking but would like to try this recipe. In step 4, when you say “ Fold in the flour mixture with a spatula gently”, do you mean to fold in the flour into the egg white mixture or to fold in the egg white mixture into the flour.

    1. Hi, thanks for reading this recipe and your question. Yes, fold in the flour mixture into the meringue (whisked egg white and sugar).

      Please let me know if you still in doubt.

      Cheers :)

    2. Ok thank you. Will try baking them tomorrow.

    3. Most welcome.. Need to cut thin slices in order to get crispy biscuit.

      Happy Baking :)

  3. Hi there, tk u for sharing your recipe. I am keen to try it. Did you mention another recipe using the whole egg instead of just eggwhites? How can j get hold of it pl? Tk u🙂

    1. Hi, thanks for asking and visiting Bake with Paws. Yes, there is another latest improved recipe. Please search for Crispy Almond Biscotti at the SEARCH Button and you will be able to find it. If you click Home page, all the latest recipes will be there.

      Cheers :)


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