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Italian Cranberry Almond Biscotti

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Italian Cranberry Almond Biscotti, a delicious crunchy Italian Cookie, filled with dried cranberries, Almonds and White Chocolate Chips.  A yummy addition to your Christmas Cookie Plate.

Italian Cranberry Almond Biscotti, a traditional Italian Christmas Cookie,fast,easy,yummy & crunchy. Cranberries,almonds and chocolate chips.

Today I am sharing a wonderful recipe that was given to me by my Mother’s cousin.  I first tasted these when she made them in Toronto.  I loved them then and I still do now.

Be sure to watch the video!

Italian Cranberry Almond Biscotti, a traditional Italian Christmas Cookie,fast,easy,yummy & crunchy. Cranberries,almonds and chocolate chips.

Italian biscotti are so easy to make and of course twice baked and at a lower heat.  I usually make mine with butter, which makes them a little softer.  But if you like your typical almost-broke-that-tooth Biscotti then a light Olive oil is best.

Italian Cranberry Almond Biscotti

Italian Cranberry Almond Biscotti, a traditional Italian Christmas Cookie,fast,easy,yummy & crunchy. Cranberries,almonds and chocolate chips.

A while back I was asked to join the International Cookie Exchange and of course I didn’t hesitate.  I thought it would be a great idea to share some Delicious Cookies that are made in other Countries. Hope you enjoy them!  Happy Baking.

Italian Cranberry Almond Biscotti, a traditional Italian Christmas Cookie,fast,easy,yummy & crunchy. Cranberries,almonds and chocolate chips.

 

Italian Cranberry Almond Biscotti, a traditional Italian Christmas Cookie,fast,easy,yummy & crunchy. Cranberries,almonds and chocolate chips.
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5 from 1 vote

Italian Cranberry Almond Biscotti

Italian Cranberry Almond Biscotti, a traditional Italian Christmas Cookie,fast,easy,yummy & crunchy. Cranberries,almonds and chocolate chips.
Course Dessert
Cuisine Italian
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 36 cookies
Calories 86kcal
Author Rosemary Molloy / An Italian in my Kitchen

Ingredients

  • 1/4 cup light olive oil or butter
  • 3/4 cup sugar
  • 2 teaspoons vanilla extract
  • 2 eggs
  • 1 3/4 cups flour (all purpose)
  • 1/4 teaspoon salt
  • 1 teaspoon baking powder
  • 1/2 cup dried cranberries
  • 1/4 cup mini white chocolate chips
  • 1 cup slivered almonds
US Customary - Metric

Instructions

  • Pre-heat oven to 300°, line cookie sheets with parchment paper.
    In a large bowl, mix together oil( or butter) and sugar until well combined. Add vanilla, then beat in the eggs.
    In smaller bowl, whisk together flour, salt, and baking powder  Stir gradually into egg mixture.
    Fold in cranberries and nuts. Batter will be heavy and sticky. Cool in fridge for approximately 20 minutes.
    Form dough into 4 or 5 logs (6 x 2 inches app.). Place on prepared cookie sheet.
    Bake for approximately 35 minutes, or until logs are light brown.
    Remove from oven, and set aside to cool for 10 minutes.  Reduce heat to 275°F.  
    Then cut logs on the diagonal into 3/4 inch slices.  Lay slices on the side on prepared cookie sheets and bake for approximately 8-10 minutes.  Let cool completely before serving.  Enjoy!

Nutrition

Calories: 86kcal
Did you make this recipe?Mention @anitalianinmykitchen or tag #anitalianinmykitchen!

Italian Cranberry Almond Biscotti, a traditional Italian Christmas Cookie,fast,easy,yummy & crunchy. Cranberries,almonds and chocolate chips.


Welcome to the second annual International Cookie Exchange hosted by Sarah from Curious Cuisiniere and me – Camilla from Culinary Adventures with Camilla .

Today a group of cookie-loving food bloggers is sharing recipes for cookies from around the globe. Get ready to break out your
mixing bowl, because these recipes are sure to inspire you to fill your cookie jar with cultural treats!
You can follow along on Twitter with the hashtag
#IntnlCookies, and you can find these great recipes and more cookies from
around the world on the International Cookie Exchange Pinterest Board.
Here’s the #IntnlCookies Tray…
listed in alphabetical order of the cookies’ country of origin

 

Comments

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  1. Susanne Scibilia says

    After cooling for 10-15 minutes, the biscotti crumbled a lot while cutting. If left to cool completely, these slice much better. The taste is good though. I need to make these gluten free as well. What do I need to do to adapt the recipe?

    Reply

      • Jack says

        Thanks for the Metrics, Am a home baker but have found that Metrics and weighing on a scale, especially with yeast breads, is a much better way. It eliminates a lot of the errors that can occur in measuring out ingredients. Very much enjoy your recipes and commentaries. Brings back some great memories of our trips to Italy.

        Reply

        • Rosemary says

          Hi Jack, your welcome and yes I agree metric is so much more precise. Thanks so much, glad you enjoy the recipes and my little stories. Have a great weekend.

          Reply

  4. Katherine says


    Just made a batch for Christmas, having given the recipe a try a couple weeks ago. They are delicious and so festive for the holidays. Thank you for a recipe that I’ll use again & again!

    Reply

  5. Cathy says

    Hi Rosemary, I am not sure what happened but my biscotti came out flat!!! Just like a cookie. I used butter and substituted pistachios for the almonds. Any ideas what happened?

    Reply

    • Rosemary says

      Hi Cathy, and you followed the directions perfectly? My first guess would be check your oven temperature. That happened to me with cakes, every single one, flat as a pancake, and it was my oven. Let me know.

      Reply

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