Cranberry biscotti

Cranberry biscotti

about 40 45 minutes + 24 hours to rest
Cranberry biscotti are irresistible treats perfect for serving with coffee. Biscotti flavoured with cardamom, cinnamon, vanilla and cranberries.
Cranberry biscotti
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  • 100 g cranberries
  • 220 g Dansukker Brown Sugar
  • 100 g butter, softened
  • 3 eggs
  • 390 g flour
  • 10 g baking powder
  • 5 g Dansukker Vanilla Sugar
  • 3 g cardamom, ground
  • 3 g cinnamon, ground

Heat the oven to 175°C using top and bottom heat.

Divide the cranberries into smaller pieces and set aside. Beat the brown sugar and butter until fluffy. Add the eggs one at a time. Mix all the dry ingredients in a bowl and fold into the mixture. Mix in the cranberries.

Divide the dough into four parts and roll them into lengths. Place the lengths on parchment-lined baking sheets and flatten them out a bit. Bake the biscotti at the centre of the oven for about 15 minutes.

Switch off the oven and cut the lengths diagonally into pieces. Separate the pieces. Put the biscotti back in to the oven and leave to dry for a few hours.

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