Recipe for Cranberry and Almond Biscotti with Carrs Flour

Cranberry & Almond Biscotti

20 mins prep

Bake 30-35 Mins


60g Carr’s Plain Flour

1 tsp Baking Powder

Pinch of Salt

150g Granulated Sugar

3 Eggs (beaten)

50g Almonds (chopped into small pieces)

50g Dried Cranberries

½ tbsp Almond Extract


Carr’s Plain Flour

Makes approximately 16 biscuits.


Preheat the oven to 160ºC (Fan 140°C, Gas Mark 2) and line a baking tray with parchment.

In a bowl mix together the flour, sugar, baking powder and salt. Gradually add the beaten egg, (you may not need all of it) until it forms a dough. Add the almonds, cranberries and almond extract, mixing thoroughly.

Roll out on a floured surface and make into a log roughly 35cm long and 8cm wide.

Bake for 35-40 minutes and cool. Cut into approx. 2cm thick diagonal slices. Place them onto the baking tray cut side up and bake for a further 10 minutes on each side. Leave to cool on a wire rack.

Once cooled you can decorate them with chocolate and crushed nuts.

To enjoy, dip them in a cup of coffee or tea. Alternatively, they are perfect wrapped up in small bags, tied with ribbon and given as a tasty gift!

For baking & cooking advice go to hints & tips or call our helpline 016973 33715

Milled in the UK by Carr's Flour Mills Limited, Solway Mills, Silloth, Cumbria CA7 4AJ

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