Cranberry Almond Biscotti, a delicious crunchy Italian Cookie, filled with dried Cranberries, Almonds and White Chocolate Chips. The perfect Fall and Holiday Cookie recipe.
Cranberry Almond Biscotti
Cranberry Almond BiscottiToday 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, about five years ago. I loved them then and I still do now and everyone else that tries them!
Italian biscotti are quite easy to make.
In Italian, biscotti means twice baked. But to tell the truth Italians call all cookies biscotti and Biscotti are actually known as Cantucci or Tozzetti.
I make these Cranberry Almond Biscotti with butter, but if you want a more traditional Italian Biscotti then you should reach for a light olive oil instead. Either way they are very tasty.
How to make Cranberry Almond Biscotti
- In a large bowl, mix together the butter and sugar until well combined. Add the vanilla, then beat in the eggs.
- In smaller bowl, whisk together the flour, salt, and baking powder
- Then gradually stir the flour mixture into the egg mixture.
- Fold in the cranberries, chips and nuts.
- The dough will be heavy and sticky. Cover the bowl with plastic and chill it in the fridge for approximately 20 minutes.
- Then place the dough on a lightly floured flat surface and shape into 3 or 4 logs (6 x 2 inches approximately).
- Place the logs on the prepared cookie sheet.
- Bake for approximately 35 minutes, or until logs are golden brown.
- Remove from oven, and set aside to cool for about 10 minutes. Reduce the heat of the oven.
- Cut the logs on the diagonal, into 1/2-3/4 inch slices. Lay slices cut side up back on the prepared cookie sheets and bake for another 8-10 minutes.
- Move to wire rack to cool completely before serving.
How long do Biscotti last?
The Biscotti should be stored in an airtight container in a cool dry place. To keep them crisp, place parchment paper between the layers of cookies, this also helps to keep them separated if they are dipped in chocolate.
Stored properly, they will last up to two weeks.
Can Biscotti be frozen?
Biscotti can be frozen. Once the cookies have cooled completely, place them in a freezer bag or container. The cookies will last up to three months in the freezer.
You can also freeze the raw biscotti logs. Wrap in plastic and place in a freezer bag. They will keep for about a month in the freezer.
Be sure to let them thaw in the fridge before proceeding with the recipe.
Why does the Biscotti crumble?
Be sure you don’t let the logs cool too long or it will become hard to cut and crumble, and if you cut them while the logs are too warm it will also crumble. Make sure you are cutting the slices with a sharp knife.
After the second bake be sure to move the biscotti to a wire rack to dry and cool completely.
Where did Biscotti / Cantucci originate?
The oldest version of the Cantucci originates from Tuscany and dates back to the 16th century.
In the Regions of Lazio and Umbria, Cantuccini are called Tozzetti. They are prepared in the same way as Cantucci, although they are usually made with hazelnuts instead of almonds.
The difference being, that Cantucci from Tuscany are made with almonds and are eaten with Vin Santo, whereas Tozzetti are made in various ways, including Triple Nut, Chocolate Almond, Mocha flavour, or if you are like us how about a savory Biscotti with Olives & Parmesan?
Whichever way you call them Biscotti, Cantucci or even Tozzetti, I hope you give these Cranberry Almond Biscotti a try and let me know how you like them. Enjoy!
Italian Cranberry Almond Biscotti
Ingredients
- 1/4 cup light olive oil or butter (melted & cooled)*
- 3/4 cup sugar
- 1 teaspoon vanilla extract
- 2 eggs
- 1 3/4 cups flour (all purpose)
- 1 pinch salt**
- 1 teaspoon baking powder
- 1/2 cup dried cranberries
- 1 cup slivered almonds
- 1/4 cup mini white chocolate chips
*I use salted butter.
**If you use olive oil or unsalted butter increase salt to 1/4 teaspoon. Butter is melted and cooled.
Instructions
- Pre-heat oven to 300° (150C). Line a large cookie sheet with parchment paper.
- In a large bowl, mix together oil( or butter) and sugar until well combined. Add vanilla, then add the eggs and beat to combine.
- In smaller bowl, whisk together the flour, salt, and baking powder Stir gradually into egg mixture. Fold in the cranberries, nuts and chips. Dough will be heavy and sticky. Cover the bowl in plastic wrap and chill in the fridge for approximately 20 - 30 minutes.
- Move the dough to a lightly floured flat surface and shape into 3 or 4 logs (6 x 2 inches approximately). Place the logs on the prepared cookie sheet. Bake for approximately 35 minutes, or until logs are light brown.
- Remove the logs from the oven, and set aside to cool for approximately 10-15 minutes. Reduce the oven heat to 275°F (130C).
- Cut the logs on the diagonal into 1/2- 3/4 inch slices. Lay slices cut side up back on the prepared cookie sheet and bake for approximately 8-10 minutes. Move the biscotti to a wire rack to cool and dry completely before serving. Enjoy!
Cookies can be dipped or drizzled with melted white chocolate if desired.
Video
Nutrition
Updated from December 2, 2016.
Jim says
Very nice. Of course the metric measurements are more accurate, but why stay with salted butter? Different brands use different amounts of salt, so it is much better to use unsalted butter and add your own. I’m paying more attention tp that now that I sometimes bake for a friend who must reduce salt intake. also, I notice most recipes are going in that direction now.
Rosemary says
Hi Jim, thanks glad you liked it. Unfortunately unsalted butter is not available when I am in Italy so it’s salted for me. Take care.
Margaret says
Love this recipe! Thanks for sharing it. I had to deviate a bit to fit the list of ingredients on hand in my pantry but with excellent results. It is a definite keeper and will serve as my new biscotti base recipe from now on. The Italian in my kitchen (husband) definitely approved, gobbling up a few this morning on his coffee break.
Rosemary says
Hi Margaret, thanks so much, so glad your husband enjoyed them. Have a great weekend.
Gail says
Have you ever substituted the sugar for honey or coconut sugar?
Rosemary says
Hi Gail, I haven’t but you certainly can. Because honey is sweeter you should use 2/3 cup of honey and I would use 1 whole egg and 1 yolk. Let me know how it goes. If it’s still too wet then add a bit more flour. For coconut sugar the substitution is 1 for 1. Hope that helps.
Mehar says
Hi! I wanted to know which substitute would work best for eggs in this Biscotti?
Rosemary says
Hi Mehar, I have never substituted eggs but I heard that 1 Tablespoon of ground flax seed with 3 Tablespoons of water mixed together per egg makes a great substitution. Hope that helps.
KayKay says
Delicious and very easy. Nice combination of textures and flavors. They freeze well and are great for presents. Thank you!
Rosemary says
Hi KayKay, thanks so much, so glad you enjoy them.
Amy says
Really good recipe! Made a batch today with dark chocolate instead and as well as a pinch of cinnamon and some fresh orange juice and orange zest!
Would definitely make again!
Rosemary says
Hi Amy, thanks so much, so glad you enjoyed them. Take care.
Loretta says
I’ve made this recipe at least a half dozen times now, and it deserves a comment. What I really like about the biscotti is they aren’t overly sweet. I did not add the white chocolate chips, so perfect for my taste. So easy to make and so delicious. Thanks for the recipe!
Rosemary says
Hi Loretta, thanks so much. So glad you enjoy them. Have a great weekend.
Caroline says
quick question after cutting the biscotti and putting back into the oven should you turn them over so both sides crisp or should only one side crisp? thanks in advance for your answer;
Rosemary says
Hi Caroline, no don’t turn them over, they will dry on both sides once they cool on a wire rack. Let me know how it goes.
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?
Rosemary says
Hi Susan, I don’t bake gluten free, so I really can’t advise you on how to convert the recipe. Sorry.
Edith says
Possibly use Almond Flour? I often swap white AP flour for almond flour. All else should be okay.
Lana says
Delicious! Thank you for the great recipe
Rosemary says
Thanks so much Lana, glad you enjoyed it.
Otilia says
Hi Rosemary, cold you share the receipt grams also? Thank you in advance, Otília
Rosemary says
Hi Otilia, I added metric, so under ingredients it shows Us Customary and Metric, click on metric and it will give you grams. Hope that helps.
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.
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.
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!
Rosemary says
Hi Katherine, so glad you enjoyed them. Have a wonderful Christmas.
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?
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.
Cathy says
I just made these. Love them! I froze a few just to see how they would hold up for a week in the freezer.