Almond cranberry biscotti (home-made cantucci)

These twice baked cookies have a crisp texture and a sophisticated flavor. The basic dough is gently infused with almond extract and is filled with almonds and cranberries … and the aromas of these cookies baking in the oven can create a heart warming atmosphere for your Valentine’s Day!

Originally, biscotti was a travelers’ food that was meant to be eaten on long journeys. It was used for soldiers during the wars of the Roman Empire. After the fall of Rome, it reemerged during the Renaissance. A baker in the city of Prato, in the region of Tuscany, created a new version that was served with local wine. Originally almonds from the plentiful almond groves of Prato were used. They called this dessert Cantucci of Prato. The Italians still call this delicious dessert cantucci. Biscotti is the Italian word that refers to all twice baked cookies.

Ever since it became popular in Tuscany, chefs have created new versions of this basic recipe adding raisins, chocolate, lemon, anise, pistachio nuts, cranberries, butter and the list is endless. I guess making it with raisins and almonds would be the most common addition.

I personally like using cranberries and almonds. I love the synergy of these two ingredients, the sweet, tangy cranberries and the mildly bitter almonds creating a gently sweet dessert. One caution is the more things you add, the harder the dough will be to work with … but of course it does enhance its flavor and the texture.

RECIPE

Makes about 20 cookies

INGREDIENTS
  • 1/4 cup high quality light olive oil
  • 2 eggs
  • 1/2 -3/4 cup white granulated sugar
  • 1/2 teaspoon almond extract
  • 2 teaspoons fresh lemon or orange zest or 1 Tbsp dried lemon or orange zest
  • 2 cups all-purpose flour
  • 1/4 tsp salt
  • 1 tsp baking powder
  • 3/4 cup chopped almonds or pistachio nuts
  • 1 cup dried raisins or cranberries

INSTRUCTIONS
  • 1. Preheat oven to 325 F. Oil a cookie sheet.
  • 2. In a large bowl, sift flour with salt, baking powder.
  • 3. In a separate bowl, cream olive oil, eggs, sugar, almond extract and lemon zest. Add to the flour mixture from earlier. Mix thoroughly.
  • 4. Chop the nuts lightly by hand. I would not use a machine. Add the cranberries and the nuts, mix.
  • 5. Let the dough rest for an hour in a cool place.
  • 6. Divide the dough into two equal sized portions. Lightly flour the surface of a cutting board. Using your hand, shape each piece into a 12 x 2 inch log shape. You want to roll each piece like you roll a rolling pin. Place the logs on the baking sheet.
  • 7. Bake for 30 minutes on the rack placed in the middle of the oven. You don’t need to worry about the color of the top as the logs will be baked again.
  • 8. Take the sheet out of the oven. Place the logs on a cutting board and let them cool for 10 minutes.
  • 9. Using a serrated knife, gently slice the logs about 1/2 inch wide. You can cut them on an angle or straight.
  • 10. Reduce oven temperature to 300 F. Place each cookie slice upright on the cookie sheet about 1/2 inch apart and bake them for another 20 minutes or until golden in color and crisp. (Turn the cookies over on the other side half way though, after 10 minutes).
  • 11. Remove and let the cookies cool on a wire rack. They will get firmer.
  • 12. Serve with coffee, vine or tea.
  • 13. Store in an air tight container. They will keep for a long time.

Enjoy!

Text and photo by Twincitiesherbs.

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