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
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.
- 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 or even a Mocha flavour.
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
- 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.
- 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.
Updated from December 2, 2016.