Holiday Cranberry Biscotti


Holiday Cranberry Biscotti

Prep Time

60 minutes

Cook Time

35 minutes



Perfect for gift giving and for a ladies morning get-together.  Just remember they are best dunked into your coffee or tea.


  • 6 tablespoons butter, room temperature
  • 1 tablespoon Coconut Oil
  • ¾ cup sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • ½ cup dried cranberries or Craisins
  • ½ cup Pumpkin seeds, Pistachios, or any nut of your liking
  • 2 tablespoons candied ginger, minced
  • 1 tablespoon rosemary, chopped
  • 1 tablespoon coconut flakes, optional
  • 16 ounces chocolate for melting


  • 1 Preheat oven to 350°F.
  • 2 Cut a sheet of parchment to fit the baking pan.
  • 3 Measure and mark a 15” x 5” rectangle, or use a marked Silpat.
  • 4 Sift flour and baking powder together. Set aside.
  • 5 In a large mixing bowl, beat butter and coconut oil until fluffy. Add sugar and blend about 2 minutes. Add in eggs, rosemary and vanilla.
  • 6 Mix in flour and baking powder. Mix until thoroughly incorporated.
  • 7 Fold in candied ginger, craisins and nuts.
  • 8 On prepared baking sheet, shape the dough into a 12”x5”x1/2” rectangle. Put a little extra flour on your hands to keep the dough from sticking.
  • 9 Place back into the refrigerator for 30 minutes. Bake 25 minutes. Remove from oven. With a serrated knife, cut into ½” slices. Lay on their sides, place bake into the oven for 10 minutes.
  • 10 Remove, turn onto other side and bake another 10 minutes.
  • 11 Remove to racks to cool. Dredge or drizzle chocolate onto cooled biscotti.



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