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Home » Recipes » Italian Desserts

Cantucci With Cranberry And Almonds (Biscotti)

by kisitalian, Oct 28, 2024 updated Oct 28, 2024

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This delicious and authentic Italian cantucci recipe (biscotti) are twice-baked Italian cookies that have the perfect blend of cranberry and almond flavors with a light citrus flavor. Perfect for a cozy afternoon treat with a cup of coffee or for holiday cookie boxes.

A slice of cantucci with cranberries and almonds on a coffee cup with more cantucci in the background.

Is It Biscotti Or Cantucci?

If you are not from Italy, you probably call these cookies biscotti and you are half right to do this. In Italy, biscotti actually refers to crunchy cookies (in some places, all cookies). This cookie's Italian name is cantucci which is an Italian twice baked cookie.

So when you visit Italy, if you order cantucci, this is the type of cookie you will get. If you ask for biscotti, they will ask you what kind.

There are different variations of cantucci in Italy based on the region you are in and the season. Dried fruit and nuts are the most common flavors but sometimes chocolate is added too.

These are so easy to make and I will show you how to make these Italian twice-baked cookies that I learned to cook in Tuscany so you can make them a tradition in your home the way we have in ours!

Ingredients And Substitutions

Ingredients for the cantucci including: all purpose flour, cake flour, eggs, sugar, baking powder, dried cranberries, salt, orange, lemon and almonds.
  • Large Eggs
  • All-purpose Flour
  • Cake Flour: This lightens up the biscotti to give it a texture that the biscotti in Italy have since Italian flour is lighter in protein. If you do not have cake flour, just use all-purpose.
  • Granulated Sugar
  • Kosher Salt
  • Whole Almonds: Make sure they are whole.
  • Dried Cranberries: I prefer to use the low-sugar dried cranberries but any dried cranberries will work.
  • Baking Powder
  • Orange and Lemon: The citrus zest adds so much flavor. If you prefer to not use this, just omit it. You can add a little vanilla or almond extract in its place.

How To Make Cantucci With Cranberries And Almonds

Mixing the eggs in one bowl, dry ingredients in another bowl then mixing it all together and kneading the dough.
  • Mix Wet Ingredients: In a large bowl mix
  • Mix Dry Ingredients: In a separate large bowl mix together
  • Combine: Stir the wet and dry ingredients together then dump the crumbly dough out onto a clean work surface.
  • Knead Dough: Knead the dough together until it comes together.
Kneading the almonds and cranberries into the biscotti dough then rolling into logs and baking them.
  • Add Almonds And Cranberries And Knead Again: Flatten the dough out a bit and add the almonds and cranberries and work them into the dough.
  • Form Into Two Logs: Divide the dough in half and gently roll each half into a log that is about 2 inches wide and place it on a sheet pan lined with parchment paper.
  • First Bake: Place the logs into a pre-heated 350-degree oven.
  • Cool: Allow the baked logs to cool for about 15 minutes.
Slicing the cantucci logs then baking a second time and cooling them.
  • Slice: Using a serrated knife, gently slice the logs at a diagonal making cuts that are about ½ inch thick.
  • Second Bake: Place the biscotti back onto a sheet pan and bake in a 325-degree oven for another 15 minutes or until golden in color.
  • Cool On Wire Cooling Racks: Allow the biscotti cookies to fully cool which will crisp them up then enjoy them right away or store them in an air-tight container.

Tip

If you want to enjoy these cantucci (twice-baked cookies) like an Italian, you need to serve it with a glass of Vin Santo (an Italian dessert wine) and gently dip the biscotti into it. The Italians say, if you dip the cantucci correctly, there will be no crumbs left in the Vin Santo so you can enjoy drinking it after eating the cantucci.

You may need a couple of tries at dipping the biscotti like an Italian but making them is so easy.

A slice of cantucci with cranberries and almonds on a coffee cup.

Recipe Faqs

Why are my biscotti still soft?

If your biscotti are still soft, they did not cook for long enough.

What's the difference between biscotti and cantucci?

Biscotti refers to cookies in Italian and cantucci is one of them.

Should I chill the biscotti before baking?

You do not need to chill the biscotti dough before baking.

What is the Italian name for biscotti?

People outside of Italy often refer to cantucci as biscotti.

What is the best way to store biscotti?

To keep biscotti nice and crunchy, store them in an air-tight container for no more than one week.

Storing Italian Biscotti

Much like my Italian olive oil cookies, or my Italian anise cookies, these Italian biscotti store well for up to one week on the counter in an air-tight container. If you want them to last longer, store them covered in the fridge for up to 2 weeks.

More Italian Desserts!

If you love these Italian biscotti, you will also love these:

  • A slice of tiramisu on a plate.
    Tiramisu Recipe (Without Alcohol)
  • Italian rice pudding made with arborio rice in a bowl with cinnamon on top and a spoon.
    Italian Arborio Rice Pudding
  • ricotta cookies with lemon glaze
    Italian Lemon Ricotta Cookies
  • Italian panna cotta in container on a blue counter
    Italian Vanilla Panna Cotta
A slice of cantucci with cranberries and almonds on a coffee cup with more cantucci in the background.

Cantucci With Cranberries And Almonds (Biscotti)

Melissa
This delicious and authentic Italian cantucci recipe (biscotti) are twice-baked Italian cookies that have the perfect blend of cranberry and almond flavors with a light citrus flavor. Perfect for a cozy afternoon treat with a cup of coffee or for holiday cookie boxes.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 20 minutes mins
Cook Time 25 minutes mins
Total Time 45 minutes mins
Course Dessert, entertaining, holidays
Cuisine Italian
Servings 24 biscotti
Calories 212 kcal

Ingredients
  

  • 3 ¾ cup All-purpose Flour
  • ¾ cup Cake flour
  • 1 ½ cups Granulated Sugar
  • 4 Whole Large Eggs
  • 2 Egg Yolks
  • 6 ounces Whole Almonds toasted
  • 6 ounces Dried Cranberries
  • 2 ½ teaspoon Baking Powder
  • ⅛ teaspoon Kosher Salt
  • Orange and Lemon the zest only
  • egg wash one egg beaten

Instructions
 

  • Mix together both types of flour, sugar,salt and baking powder in a large bowl.
    3 ¾ cup All-purpose Flour, ¾ cup Cake flour, 1 ½ cups Granulated Sugar, ⅛ teaspoon Kosher Salt, 2 ½ teaspoon Baking Powder
  • Mix the eggs and citrus zest in a medium bowl.
    4 Whole Large Eggs, 2 Egg Yolks, Orange and Lemon
  • Combine the eggs and citrus zest mixture to the flour mixture and mix well.
  • Dump the mixture onto a lightly floured work surface and knead the dough until it comes together.
  • Pat the dough dough to flatten it a bit.
  • Add the Almonds And Cranberries to the top of the dough and fold it together then knead it again.
    6 ounces Whole Almonds, 6 ounces Dried Cranberries
  • Divide the dough in half and gently roll each half into a log that is about 2 inches wide and place onto a sheet pan lined with parchment paper.
  • Brush the outside of the dough with the egg wash.
    egg wash

First Bake

  • Place the logs into a pre-heated 350-degree oven.
  • Allow the baked logs to cool for about 15 minutes.
  • Using a serrated knife, gently slice the logs at a diagonal making cuts that are about ½ inch thick.

Second Bake

  • Place the biscotti back onto a sheet pan and bake in a 325-degree oven for another 15 minutes or until golden in color.
  • Allow the biscotti cookies to fully cool on wire racks on the pan which will crisp them up then enjoy them right away or store them in an air-tight container.

Notes

Storing:
You can store the biscotti in an air-tight container for up to one week. Store up to 2 weeks in the refrigerator.

Nutrition

Calories: 212kcalCarbohydrates: 38gProtein: 5gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.004gCholesterol: 43mgSodium: 68mgPotassium: 92mgFiber: 2gSugar: 18gVitamin A: 61IUVitamin C: 0.01mgCalcium: 54mgIron: 1mg
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Comments

    5 from 1 vote

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  1. Meg says

    October 29, 2024 at 12:37 pm

    5 stars
    Thank you for sharing this recipe

    Reply
Making tagliatelle for ragu alla Bolognese.

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