Almond cranberry cantuccini (biscotti)

Since the year started, I’m trying to do more things that have never done before, in cooking too. It’s quite exciting and captivating! These crisp and crunchy, “twice baked” cookies were the first attempt of home-made cantuccini. My lovely friend of Italian descend called them cantuccini, when I usually use a word “biscotti”. He knows it better though:D

It’s supposed to be a recipe containing only almonds and dried cranberries. But I added cardamom, orange zest + peel, and some fresh cranberries, because my bro said he likes when “they pop up in your mouth and add a hint of sourness”:) Well, I like that effect too!:)

Baking powder and spices are considered against the rules in the original cantuccini recipe. But one can always make it the way she/he prefers and feels, or just use a certain recipe as I did as a first timer:)

The second baking of cantuccini defines how hard the will be. I usually prefer them browned and crisp instead of pale and less crisp. You can decide and regulate that during the second baking. Also you can brush beaten egg over surface of the dough logs before baking, and use plain flour instead of whole grain. If I make rye cantuccini one day, I’ll post my impressions here:)
Happy Baking!:)

Takes 1 hour 20 mins (preparation 20 mins, 60 mins shaping, baking, cooling)
Makes about 2 dozen of cookies

Ingredients

3 eggs
1/2 cup (110 g) sugar
1 cup whole grain/spelt flour
1 tsp cardamom
1 tsp baking powder
pinch salt
1 tsp orange zest
60 g almonds, chopped or slivered
80 g dried cranberries
60 g candied orange peel
handful fresh cranberries

Directions

Preheat the oven to 180°C/350°F. Line a baking sheet with parchment paper.

Sift together the flour, cardamom, salt and baking powder into a medium bowl. Set aside.

Beat the eggs and sugar on medium speed until light and fluffy, about 3-5 minutes.

Add flour mixture to the eggs, and mix on low speed until combined. Mix in almonds, orange zest and candied peel, dried and fresh cranberries.

Place the dough onto a generously floured surface and divide in half. Shape each piece into a log, and transfer to the prepared baking sheet, about 8 cm/3 inches apart. (The dough should be sticky, dust it with flour for easier handling).

Bake until the logs are slightly firm to touch and start to turn golden, about 15-20 minutes. They will be a little soft. Transfer the logs on parchment paper to a wire rack to cool about 20 minutes. Cut them crosswise on the diagonal into 1 cm/ 1/2-inch thick slices. Arrange slices on a parchment-lined baking sheet. Bake for 7 minutes on one side, until they are completely dry, or begin to brown at edges. Then flip over and bake for more 5 minutes. Let cool completely. Cantuccini can be kept in a cookie container or a jar at room temperature for weeks.

Enjoy!:)