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Cranberry Almond Biscotti

Cranberry Almond Biscotti, a delicious crunchy Italian Cookie, filled with dried Cranberries, Almonds and White Chocolate Chips. The perfect Fall and Holiday Cookie recipe.

almond biscotti on a plate and one leaning on 3 stacked

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, 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.
almond biscotti how to make egg mixture and whisked flour in bowls, mixing it together


 
  • 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.
almond biscotti adding the nuts, cranberries & chips, mixing it all together in the bowl
  • 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.
almond biscotti forming into logs, then baked
  • 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.
almond biscotti sliced ready for the second bake
  • 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.

almond biscotti on a black tray some drizzled and dipped in white chocolate

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.

almond biscotti on a white plate

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 NutChocolate 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!

up close almond biscotti
almond biscotti 4 stacked and one leaning

Italian Cranberry Almond Biscotti

Rosemary Molloy
Italian Cranberry Almond Biscotti, a delicious crunchy Italian Cookie, filled with dried cranberries, Almonds and White Chocolate Chips. 
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course cookies, Dessert
Cuisine Italian
Servings 36 cookies
Calories 83 kcal

Ingredients
 
 

  • ¼ cup light olive oil or butter (melted & cooled)*
  • ¾ cup sugar
  • 1 teaspoon vanilla extract
  • 2 eggs
  • 1¾ cups flour (all purpose)
  • 1 pinch salt**
  • 1 teaspoon baking powder
  • ½ cup dried cranberries
  • 1 cup slivered almonds
  • ¼ 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

        Calories: 83kcal | Carbohydrates: 12g | Protein: 2g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 13mg | Sodium: 17mg | Potassium: 46mg | Fiber: 1g | Sugar: 6g | Vitamin A: 53IU | Calcium: 18mg | Iron: 1mg
        Did You Make This Recipe?Please leave a comment below or pin it to your Pinterest account!

        Updated from December 2, 2016.

        37 Comments

        1. nothing wrong with the recipe except that with the exception of USA – yes even Myanmar and Liberia are changing, we have no idea what cups are. Would it be possible to give the weight of ingredients as volume can change, and how can butter be measured in a cup form? Please, please don’t ignore the rest of the world

          1. Hi Flo, I usually bake in weights also, so I do include both. In the recipe card beside US customary click on Metric and it will convert. Hope that helps. Take care!

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