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Home » Desserts » Cookies & Bars » Cranberry Almond Biscotti

Cranberry Almond Biscotti

By: Rosemary Published: September 20, 2019 Updated on: June 3, 2020

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

Table of Contents

  • Cranberry Almond Biscotti
  • How to make Cranberry Almond Biscotti
      • Never Miss a Recipe!
  • How long do Biscotti last?
  • Can Biscotti be frozen?
  • Why does the Biscotti crumble?
  • Where did Biscotti / Cantucci originate?
  • Italian Cranberry Almond Biscotti
    • Ingredients US CustomaryMetric 1x2x3x
      • *I use salted butter.
      • **If you use olive oil or unsalted butter increase salt to 1/4 teaspoon. Butter is melted and cooled.
    • Instructions 
      • Cookies can be dipped or drizzled with melted white chocolate if desired.
    • Video
    • Nutrition

almond biscotti on a plate and one leaning on 3 stackedCranberry Almond Biscotti

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

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    • 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 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!

    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. 
    4.18 from 45 votes
    Prevent your screen from going dark
    Print Recipe Pin Recipe
    Prep Time 15 mins
    Cook Time 45 mins
    Total Time 1 hr
    Course cookies, Dessert
    Cuisine Italian
    Servings 36 cookies
    Calories 83 kcal

    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

          Calories: 83kcalCarbohydrates: 12gProtein: 2gFat: 3gSaturated Fat: 1gCholesterol: 13mgSodium: 17mgPotassium: 46mgFiber: 1gSugar: 6gVitamin A: 53IUCalcium: 18mgIron: 1mg
          Keyword almond biscotti, cranberry cookies, Italian Almond Biscotti
          Tried this recipe?Let us know how it was!

          Updated from December 2, 2016.

           

           

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            1. Jim says

              December 14, 2022 at 5:53 pm

              4 stars
              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.

              Reply
              • Rosemary says

                December 14, 2022 at 8:08 pm

                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.

                Reply
            2. Margaret says

              February 11, 2022 at 6:13 pm

              5 stars
              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.

              Reply
              • Rosemary says

                February 12, 2022 at 3:36 pm

                Hi Margaret, thanks so much, so glad your husband enjoyed them. Have a great weekend.

                Reply
            3. Gail says

              December 13, 2021 at 5:08 am

              Have you ever substituted the sugar for honey or coconut sugar?

              Reply
              • Rosemary says

                December 13, 2021 at 2:55 pm

                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.

                Reply
            4. Mehar says

              June 23, 2021 at 6:42 pm

              Hi! I wanted to know which substitute would work best for eggs in this Biscotti?

              Reply
              • Rosemary says

                June 24, 2021 at 2:24 pm

                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.

                Reply
            5. KayKay says

              October 23, 2020 at 6:41 pm

              5 stars
              Delicious and very easy. Nice combination of textures and flavors. They freeze well and are great for presents. Thank you!

              Reply
              • Rosemary says

                October 25, 2020 at 6:16 pm

                Hi KayKay, thanks so much, so glad you enjoy them.

                Reply
            6. Amy says

              June 16, 2020 at 1:28 am

              5 stars
              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!

              Reply
              • Rosemary says

                June 17, 2020 at 5:16 pm

                Hi Amy, thanks so much, so glad you enjoyed them. Take care.

                Reply
            7. Loretta says

              October 3, 2019 at 6:25 pm

              5 stars
              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!

              Reply
              • Rosemary says

                October 3, 2019 at 7:14 pm

                Hi Loretta, thanks so much. So glad you enjoy them. Have a great weekend.

                Reply
            8. Caroline says

              September 26, 2019 at 2:35 am

              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;

              Reply
              • Rosemary says

                September 26, 2019 at 7:43 am

                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.

                Reply
            9. Susanne Scibilia says

              December 13, 2018 at 5:50 pm

              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
              • Rosemary says

                December 13, 2018 at 6:02 pm

                Hi Susan, I don’t bake gluten free, so I really can’t advise you on how to convert the recipe. Sorry.

                Reply
              • Edith says

                December 2, 2021 at 2:25 am

                Possibly use Almond Flour? I often swap white AP flour for almond flour. All else should be okay.

                Reply
            10. Lana says

              June 6, 2018 at 6:07 am

              5 stars
              Delicious! Thank you for the great recipe

              Reply
              • Rosemary says

                June 6, 2018 at 9:43 am

                Thanks so much Lana, glad you enjoyed it.

                Reply
            11. Otilia says

              December 6, 2017 at 10:10 am

              5 stars
              Hi Rosemary, cold you share the receipt grams also? Thank you in advance, Otília

              Reply
              • Rosemary says

                December 6, 2017 at 7:21 pm

                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.

                Reply
                • Jack says

                  May 31, 2018 at 4:00 pm

                  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

                  June 1, 2018 at 8:36 pm

                  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.

            12. Katherine says

              December 23, 2016 at 12:10 am

              5 stars
              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
              • Rosemary says

                December 23, 2016 at 7:55 am

                Hi Katherine, so glad you enjoyed them. Have a wonderful Christmas.

                Reply
            13. Cathy says

              December 12, 2016 at 10:34 pm

              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

                December 12, 2016 at 11:30 pm

                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
            14. Cathy says

              December 8, 2016 at 6:25 pm

              5 stars
              I just made these. Love them! I froze a few just to see how they would hold up for a week in the freezer.

              Reply

            Hi, I'm Rosemary.

            Living in Italy I learned to cook authentic Italian dishes using whole ingredients, fresh veggies and delicious spices. So take a seat and have a taste! Read More

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