Cranberry Biscotti

Home Recipes Cranberry Biscotti

Last time I used Pillsbury Quick Bread mix, I made banana bread. This time I wanted to try another flavor. Cranberry! Yum!

I got this idea to make Cranberry Biscottis after finding the recipe on the side of the box. I’m a big coffee drinker and biscottis would just go great with my morning coffee.

I made a few changes from the original recipe. I eliminated the use of white vanilla chips and replaced it with sliced almonds instead. Here I’ll reiterate the recipe:


  • 1 package of Pillsbury Cranberry Quick Bread and Muffin Mix
  • 1/2 cup of butter, melted
  • 2 eggs, slightly beaten,
  • 2 to 5 tbsp of all purpose flour
  • 1 handful of sliced almonds


  1. Heat oven to 350 degrees F. Spray large baking pan with no-stick cooking spray (I like to use PAM).
  2. In large bowl, combine quick bread mix, butter and eggs. Stir mixture with big spoon until the mix is moistened. The dough will be a little sticky.
  3. Sprinkle work surface (big wooden cutting board works) with 1 to 2 tsbp of flour. Turn dough out onto the floured surface. Roll dough into ball, adding flour as necessary.
  4. Divide the dough into half and place when on the sprayed baking pan. Form each half into a 9 by 3 inch loaf. Place each half 4 inches apart. Flatten tops slightly.
  5. Sprinkle the almonds on top of the loafs and pretty them lightly into the dough.
  6. Bake at 350 degrees for 23 to 3 minutes or until light golden brown. Remove from the oven and cool for 15 minutes.
  7. On the cutting board, cut each loaf into 3/4 inch slices. Bake for another 12 to 18 minutes. Remove from oven and let it cool for a little.

These delicious biscottis are perfect with my coffee!

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