This Cranberry Almond Raisin Biscotti Crisp recipe is a DELICIOUS family-favorite that is perfect for the upcoming holiday season!
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I’m on a bit of a cranberry kick lately. They’re just PERFECT for this time of year! (Check out my Cranberry Orange White Chocolate Cookies!)
My dad LOVES Biscotti Thins. He was buying expensive boxes that only had six thins in them! I decided to create a recipe for him, so he could have more for less! I obviously needed to include cranberries!
It took some effort to perfect this recipe. My first batch… the tasters (my family) said the flavor was perfect, BUT the texture was off. The CRISPS were chewy, not crispy. They were also very hard to bite and break off. It looked like everyone was eating beef jerky! Oops!
How to Make Cranberry Almond Raisin Biscotti Crisps
I adjusted the ingredients and methods. I learned that it is EXTREMELY important to spend the time to let them dry out toward the end. This is the key to a crispy texture. I was a tad impatient and took them out too soon. I was also afraid to dry them out TOO much. Definitely check them during the last bake (yes, we bake them twice!), but don’t be intimidated by how much time it takes! It’s low heat! (250 degrees F).
It is also important to cut the loaf into THIN slices. As thin as you possibly can. I’m very clumsy… so, I struggled a bit with this. My Cranberry Almond Raisin Biscotti Crisps are never as thin as I want them to be. But, they still come out great! It is also important to cut the loaf with a serrated knife. This makes it easier to cut through it!
Ingredients for Cranberry Almond Raisin Biscotti Crisps
- 4 Large Egg Whites
- 1 cup Flour
- 2/3 cup Granulated Sugar
- 1 tsp Cinnamon
- 1/2 cup Shaved Almonds
- 1/4 cup Raisins
- 1/4 cup Dried Cranberries (Craisins work great! Get them from Target here!)
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Directions for Cranberry Almond Raisin Biscotti Crisps – First Bake
- Preheat the oven to 350 degrees F.
- Line a loaf pan with parchment paper. (This makes later steps easier).
- Beat the egg whites until they look almost soapy.
- Add sugar. Mix.
- Add flour. Mix again.
- Carefully fold in the shaved almonds, raisins, and dried cranberries.
- Spread in the loaf pan (on the parchment paper).
- Bake for 30 minutes. The loaf should still be a little soft.
- Let cool in pan for about 15 minutes.
- Remove and let it cool to room temperature.
- Put it in the fridge until it’s very cold. (This makes it easier to cut.)
Directions for the Second Bake
12. Preheat the oven to 250 degrees F.
13. Remove loaf from the fridge. Peel the parchment paper.
14. With a serrated knife, cut the loaf crosswise. Try to cut the slices thin.
I try to cut them this thin:
15. Arrange the slices on baking sheets. (I need to use two).
16. Bake for 45 minutes. The goal is to dry them out. Don’t let them get TOO brown. They will continue to crisp as they cool.
17. Let them cool.
I think I stored my first batch a little too early. This may have contributed to the chewiness. Please let them cool before storing.
Here are some tools to make baking your treats easier. I only recommend products that I use and LOVE. Happy Baking!!!
Mixing Bowls – These Stainless Steel Mixing Bowls with Airtight Lids by REGILLER are AWESOME. They include different sizes and different color lids, which make them perfect for storing food as well as mixing batter. I love multi-purpose items. Each bowl has measurement lines inside. AND has a non-slip silicone bottom, so your bowl won’t fly away while mixing…. It happens…
Spatulas – I used to only use regular Tablespoons to mix and gather. Then, I tried a spatula. It makes things so much easier! No more wasted batter! I like this High Heat-Resistant Premium Silicone Spatula Set. It’s BPA-Free, Nonstick, AND includes four different shapes for various gathering needs.
Baking Sheets & Cooling Racks – This TeamFar Baking Sheet with Rack Set includes 3 Cookie Sheet Baking Pans AND 3 Cooling Racks. All are made of high quality stainless steel (no aluminum). They’re healthy and durable for everyday use. You can cook with the cooling racks ON the baking sheets. This allows any grease to flow down and away from the food for a less greasy dish. It works GREAT with bacon! The sheets and racks are different sizes. The smallest can easily fit in a toaster oven.
Loaf Pan — I personally love the Boxiki Kitchen Loaf Pan. It’s durable, the perfect size, and easy-to-clean. The silicone handles make is easy to handle as well. It is also nonstick. The bread just slides out.
More Baking Must-haves
Parchment Paper – Parchment paper makes baking so much easier, especially cookie cutting. I LOVE Reynolds Kitchens Pop-Up Parchment Paper Sheets. They are pre-cut, which is perfect if you’re a messy baker like me. I don’t have to wrestle to rip the correct size of parchment paper from the roll with my batter, egg, or dye covered hands. These sheets allow me to just grab one that is already the PERFECT size. You can also save over $2 by buying them on Amazon!
Measuring Cups & Spoons — I prefer different color cups and spoons, so I can quickly identify which one I need (after awhile, you naturally memorize which amount is which color). This 12 Piece Measuring Cups and Spoons Set by U-Taste is rust-resistant, sturdy, and dishwasher-safe. It includes 12 different sizes, including 2/3 cup and 3/4 cup.
I would love to know what you think! How did your’s come out?! I hope you enjoyed them!
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