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.
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 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
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
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
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
Welcome to the second annual International Cookie Exchange hosted by Sarah from Curious Cuisiniere and me – Camilla from Culinary Adventures with Camilla .
mixing bowl, because these recipes are sure to inspire you to fill your cookie jar with cultural treats!
#IntnlCookies, and you can find these great recipes and more cookies from
around the world on the International Cookie Exchange Pinterest Board.
- From France: Palatable Pastime – Sablés
- From Germany: Cindy’s Recipes and Writing – Lebkuchen (Spiced Molasses Cookies)
- From Greece: Cooking the Globe – Kourabiedes
- From India: Love Is In My Tummy – Kal Kal
- From Iraq: Caroline’s Cooking – Kleicha (Iraqi Date Cookies)
- From Italy: An Italian In My Kitchen – Cranberry Almond Biscotti
- From Italy: Culinary Adventures with Camilla – Ricciarelli
- From Poland: A Day in the Life on the Farm – Rogaliki
- From Scotland: The Redhead Baker – Cranberry Orange Shortbread
- From Serbia: Curious Cuisiniere – Vanilice (Little Filled Vanilla Cookies)
- From Switzerland: Tara’s Multicultural Table – Basler Brunsli (Swiss Chocolate Almond Cookies)
- From Venezuela: Five Senses Palate – Coquitos
Susanne Scibilia says
December 13, 2018 at 5:50 pmAfter 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
December 13, 2018 at 6:02 pmHi Susan, I don’t bake gluten free, so I really can’t advise you on how to convert the recipe. Sorry.
Lana says
June 6, 2018 at 6:07 amDelicious! Thank you for the great recipe
Rosemary says
June 6, 2018 at 9:43 amThanks so much Lana, glad you enjoyed it.
Otilia says
December 6, 2017 at 10:10 amHi Rosemary, cold you share the receipt grams also? Thank you in advance, Otília
Rosemary says
December 6, 2017 at 7:21 pmHi 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
May 31, 2018 at 4:00 pmThanks 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 pmHi 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
December 23, 2016 at 12:10 amJust 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
December 23, 2016 at 7:55 amHi Katherine, so glad you enjoyed them. Have a wonderful Christmas.
Cathy says
December 12, 2016 at 10:34 pmHi 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
December 12, 2016 at 11:30 pmHi 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.
Tara says
December 9, 2016 at 5:07 amBeautiful! The combination of cranberry, almond, and white chocolate sounds incredible.
Rosemary says
December 9, 2016 at 12:50 pmThanks Tara, it is a pretty good combination.
Cathy says
December 8, 2016 at 6:25 pmI just made these. Love them! I froze a few just to see how they would hold up for a week in the freezer.
Rosemary says
December 8, 2016 at 7:09 pmHi Cathy, thanks, so glad you like them, I think they will be fine in the freezer. Let me know.
Sheila Arthur says
December 7, 2016 at 11:22 pmlove them but when cut they broke up a bit. what did I do wrong.
Rosemary says
December 8, 2016 at 2:41 pmHi Sheila, when did they break up before the 2nd bake? Or after, if after probably because they are crunchy. Before did you add extra flour? Let me know.
Igor @ Cooking The Globe says
December 5, 2016 at 8:48 pmCranberries + white chocolate + almonds. What else do you need? These biscotti look gorgeous!
Rosemary says
December 7, 2016 at 10:27 pmHi Igor, thanks, I agree a good combination.
olivia @ livforcake says
December 5, 2016 at 6:20 pmLove this festive take on biscotti! I’ve only made some once in my life, but I am adding these to the list now!
Rosemary says
December 5, 2016 at 8:38 pmThanks Olivia, I hope you enjoy them. Have a great week.
Cindy @CindysRecipesAndWritings says
December 3, 2016 at 6:30 pmI love biscotti but I never tried making them. Now I need to try these real soon!
Rosemary says
December 4, 2016 at 11:52 pmHi Cindy, I hope you enjoy them.
Wendy Klik says
December 2, 2016 at 7:54 pmNo Christmas Cookie platter is complete without Biscotti.
Rosemary says
December 7, 2016 at 10:27 pmThanks Wendy, exactly, we love Biscotti.
Sarah | Curious Cuisiniere says
December 2, 2016 at 3:47 pmWhat a wonderful flavor combo for biscotti! And great tip about butter vs olive oil for texture in these cookies! Thanks for joining in the cookie fun!
Rosemary says
December 7, 2016 at 10:40 pmHi Sarah, thanks and yes it was cookie fun.