We've added extra sweetness and crunch to these more-ish Italian biscotti.


  • 1 egg
  • 1 egg yolk
  • 2/3 cup caster sugar
  • 1/2 teaspoon almond essence
  • 1 1/3 cups plain flour
  • 1/2 teaspoon baking powder
  • 1/4 cup almond kernels
  • 1/4 cup dried cranberries


  1. Preheat oven to 180°C/160°C fan-forced. Line 2 large baking trays with baking paper. Using an electric mixer, beat egg, egg yolk, sugar and essence in a large bowl until pale and thick. Sift over flour and baking powder. Add almonds and cranberries. Stir to combine.
  2. Turn dough out onto a lightly floured surface. Knead lightly until smooth. Divide dough in half. Shape each half into a 20cm-long log. Place on trays. Flatten slightly.
  3. Bake for 30 minutes or until golden, swapping position of trays halfway through cooking. Cool on trays for 15 minutes. Reduce oven to 140°C/120°C fan-forced. Using a serrated knife, slice logs diagonally into 5mm-thick slices. Discard ends.
  4. Place biscotti, in a single layer, on baking trays. Bake for 20 to 25 minutes, turning halfway through cooking, or until dry and crisp. Stand on trays for 5 minutes. Transfer to a wire rack to cool. Serve.