Cranberry Almond Biscotti, also known as cantucci, are a classic Italian dessert treat made with dried cranberries and whole almonds. This biscotti recipe is perfect for dipping in coffee and great for any occasion!
If you love biscotti, you need to give these traditional Italian Cranberry Almond Biscotti a try. They are crunchy, chewy, and the perfect amount of sweetness.
For more traditional Italian desserts, be sure to try this Torta della Nonna, Italian Almond Cake, Pizzelle Cookies, or these classic Ricotta Cannoli. If you love lemony treats, don't miss this Lemon Ricotta Pound Cake or Lemon Ricotta Bundt Cake.
You'll Love Cranberry Almond Biscotti
Cranberry Almond Biscotti are a crunchy delicious treat that are perfect for the holiday season or whenever you are craving a sweet treat.
If this is your first time making biscotti, it's actually quite simple to do. This is an easy recipe for beginners and perfect for expanding your cooking skills.
You are going to love the sweet crunch of this classic Italian dessert, also known as cantucci. I like to have mine with a cup of hot coffee in the morning but they are also delicious dipped in hot chocolate.
The cranberries and almonds in these biscotti add the perfect texture and color pop too. The best part is the combo of sweet and slightly salty with that irresistible crunch.
So, if you've never made biscotti before, you have to give this recipe a try. You're going to love it!
- Cranberries: here, you want to use dried cranberries, rather than fresh. The dried cranberries are sweetened and add great texture and flavor to the biscotti.
- Almonds: use whole almonds for the cantucci. You want that large almond crunch and to be able to see the almonds when you slice the dough into the biscotti form.
- All purpose flour: use regular all purpose flour here. If the dough seems overly wet, you may have to add a bit more flour so you can shape it into a log form.
- Sugar: regular granulated sugar is best.
- Butter: use room temperature unsalted butter. If you are using salted butter, omit the additional salt from the recipe.
- Eggs: you will need two large eggs for the biscotti dough. If you use extra-large eggs, you may need to add a bit more flour to make the dough less sticky.
- Baking Powder: just a bit of baking powder is needed to help the dough rise and give it that great texture.
- Salt: use kosher salt if possible. Omit the salt if using salted butter.
- Almond Extract: a little bit of almond extract adds great flavor here. You could use vanilla extract.
- Variations: Cranberry Almond Biscotti commonly have a zest included in the batter as well. Feel free to add lemon zest or orange zest to bring out the flavors of the cookies.
- Chocolate dip: you can also dip the ends of the biscotti in melted chocolate to make it an extra sweet treat.
How to Make Cranberry Almond Biscotti
Baking Italian Biscotti may seem difficult but it's actually simple to do. Follow these instructions for making the perfect Cranberry Almond Biscotti every time!
Step 1: mix together wet ingredients
In a large bowl, use an electric mixer on medium speed to beat together the butter and sugar until creamy. Add in the eggs and almond extract and mix until well combined.
Step 2: mix together dry ingredients
In a separate medium bowl, whisk together the all purpose flour, baking powder, and salt. Pour the flour mixture into the wet and mix until just combined and a dough forms.
Step 3: add in cranberries and almonds
Then, add in the cranberries and whole almonds and work it into the dough using a wooden spoon. You may have to use your hands for this.
Step 4: make the dough
The dough should feel slightly tacky. If your dough is too sticky, add a bit more flour until you are able to handle it.
Forming the Cranberry Almond Biscotti
Step 5: shape into loaves
Pour the biscotti dough on to a cookie sheet lined with parchment paper. Then, divide dough in half and form into a log shape measuring about 8"x3" in size.
Bake in a preheated oven on the center rack for about 25 minutes (this is the first bake). Note that the dough won't change color much.
Step 6: cool and slice
Remove the cranberry almond biscotti from the oven and let them cool completely on a wire rack. This could take up to 30 minutes to cool completely.
It is important for the logs to be completely cooled before slicing so that they don't crumble.
Next, use a very sharp serrated knife to slice the logs diagonally into ½ inch to ¾ inch slices using a gentle sawing motion.
Step 7: second bake
Place the cut biscotti (cut side up) on your prepared baking sheet. Bake for a second time for about 20 minutes, flipping them halfway through.
You want the biscotti to be golden brown in color.
Step 8: cool and enjoy
Place cookies on a wire cooling rack. To get that perfect amount of crunch from your biscotti, you want to make sure they are completely cooled before dipping into a hot cup of coffee.
Tips for Making the Perfect Biscotti
- Mix Dough Just Enough: Over mixing can make your biscotti tough. Mix the dough until just combined after adding dry ingredients to wet, and handle it gently when shaping the loaves.
- Flavor Variations: feel free to add other flavors to these Cranberry Almond Biscotti such as lemon zest or orange zest. You can even change up the flavors and use dried cherries or pistachios.
- Shape Uniformly: When shaping the dough into loaves before the first bake, ensure they're of equal size and thickness. This helps in even baking and consistent biscotti slices.
- Use the Double-Bake Method: Biscotti gets its characteristic crunch from a double-baking process. After the first bake, slice the cooled loaves into the desired width and bake the slices again to dry them out and achieve the classic crisp texture.
- Cool Properly: Allow the biscotti to cool completely on a wire rack after the second bake. This helps them firm up and achieve the desired texture. You can also dip or drizzle them with melted chocolate once cooled for extra flavor.
- Leftovers: Biscotti can be stored at room temperature in an airtight container for up to a week. Or you can store them in the refrigerator or freeze for up to two months.
Frequently Asked Questions
Biscotti, known also as cantucci, are Italian almond cookies that originated in the Tuscan city of Prato. They are twice-baked, oblong-shaped, dry, crunchy, and may be dipped in a drink, traditionally hot coffee or the Italian dessert wine Vin Santo.
You can freeze biscotti for up to two months by placing them in an airtight container or freezer-safe bag, which helps maintain their freshness and crunch until you're ready to enjoy them.
More Italian Cookie Recipes
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Cranberry Almond Biscotti
- mixing bowl
- baking sheet
- 2 cups all purpose flour (270 grams)
- ½ teaspoon baking powder
- ¼ teaspoon kosher salt
- ⅔ cup granulated sugar
- ⅓ cup unsalted butter
- 2 large eggs
- ½ teaspoon almond extract
- ⅔ cup dried cranberries
- ⅔ cup whole almonds
- Preheat oven to 325 degrees. Line a baking sheet with parchment paper or a nonstick baking mat; set aside.
- In a bowl, whisk together the flour, baking powder, and kosher salt; set aside.
- In a large bowl, use an electric mixer to mix together the butter and sugar until creamy. Add in the eggs, beating after each addition, then add in the almond extract and mix until well combined. Pour in the dry ingredients and mix until a dough forms.
- Add the cranberries and almonds to the dough. Mix together (you may need to use your hands) until well combined and the cranberries and almonds are evenly distributed.
- Scoop the dough onto prepared baking sheet. Divide the dough in half and shape it into two 8"x 3" logs. Use your hands to press the logs into long rectangles and smooth evenly. Bake biscotti dough for 25 minutes.
- Remove the biscotti logs from the oven and let rest on baking sheet for 20 minutes or until cooled completely. Then, using a serrated knife, cut the logs either diagonally or crosswise into ½" to ¾" slices.
- Lay the biscotti flat on the prepared baking sheet. Return biscotti to the oven and bake for 15-25 minutes more (flipping halfway through), until they start to turn golden brown on the edges. (The longer you bake, the crunchier your biscotti will be). Remove from oven and let cool on wire rack.
- Feel free to add other flavors to these Cranberry Almond Biscotti such as lemon zest or orange zest. You can even change up the flavors and use dried cherries or pistachios.
- The biscotti dough should be slightly sticky. If your dough is overly wet, add a bit more flour until you get a dough that you can handle and shape.
- When shaping the dough into loaves before the first bake, ensure they're of equal size and thickness. This helps in even baking and consistent biscotti slices.
- After the first bake, slice the cooled loaves into the desired width and bake the slices again to dry them out and achieve the classic crisp texture. Make sure the loaves are completely cooled before slicing them.
- Allow the biscotti to cool completely on a wire rack after the second bake. This helps them firm up and achieve the desired texture. You can also dip or drizzle them with melted chocolate once cooled for extra flavor.
- Biscotti can be stored at room temperature in an airtight container for up to a week. Or you can store them in the refrigerator or freeze for up to three months.