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American-Style Almond & Cranberry Biscotti Biscuits

Experience a little café culture at home with these American-style fruity biscotti biscuits. Tenderer than their classic Italian counterparts, these twice-cooked crumbly bites perfectly pair with a rich coffee or sweet wine.

American Style Biscotti 3


6 tbsp butter
150g granulated sugar
2 tsp vanilla extract
2 large eggs
280g plain flour
1 ½ tsp baking powder
¼ tsp salt
40g flaked almonds
40g dried cranberries


  1. Preheat oven to 175°C and line a baking tray with parchment paper or butter
  2. Add butter and sugar into your stand mixer bowl and cream until fluffy; add in the vanilla extract and eggs
  3. In a separate bowl, combine the flour, baking powder and salt; slowly add to the mixer
  4. When a dough forms, remove the bowl from the mixer and add in the almonds and cranberries; stir in by hand
  5. Place dough onto your baking tray in a long log shape; bake for 25 minutes then remove from oven
  6. Lower the oven temperature to 150°C; let the dough sit for 10 minutes or so, then wipe dough with a damp paper towel
  7. Cut the dough into thin strips to form your biscotti and spread out on the baking tray
  8. Bake the biscotti for another 25 minutes, or until golden brown
  9. Allow to cool then tuck in

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