This recipe makes biscotti that are crisp but tender - perfect with an afternoon coffee ... 


  • ¾ cup (150g) granulated sugar (caster sugar)

  • ½ cup (125ml) vegetable oil

  • 2 large eggs

  • 2 tsp (10ml) finely grated lemon zest

  • ¾ tsp (4ml) pure almond extract

  • ¾ cup (120g) whole raw almonds

  • ½ cup (65g) dried cranberries

  • 1 ¾ cups (265g) all-purpose flour (plain flour)

  • 2 tsp (10ml) baking powder

  • ½ tsp (2ml) fine salt

  • ½ tsp (2ml) ground nutmeg

  • 1 egg whisked with 2 tbsp (30ml) water, for brushing


  • 1.

    Preheat the oven to 160c and line a baking tray with baking paper.

  • 2.

    In a large mixing bowl, whisk the sugar, oil, eggs, lemon zest and almond extract together. Stir in the almonds and dried cranberries.

  • 3.

    In a separate bowl, sift the flour, baking powder, salt and nutmeg. Add this to the wet mixture and stir until completely blended.

  • 4.

    Shape the dough into 2 logs about 12-inches long, place on the baking tray and pat down to flatten (you can flour your hands to prevent sticking). 

  • 5.

    Brush the logs with the egg mixture and bake for about 35 minutes, until a rich golden brown.  Cool the logs on the baking tray a little bit, but so they are still warm to the touch.

  • 6.

    Using a serrated knife, slice the logs into cookies just over ½-inch thick. 

  • 7.

    Place these back on the baking tray, leaving just a little space between them (you may need a second baking tray) and return them to the oven to bake about 20 minutes, until lightly browned. 

  • 8.

    Remove from the baking tray to cool completely.

Nutritional information

Nutritional analysis per serving (14 servings)

  • Energy 331kj
  • Fat Total 22g
  • Saturated Fat 1g
  • Protein 4g
  • Carbohydrate 30g
  • Sugar 20g
  • Sodium 162mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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