Cranberry Walnut Cantuccini – fall in love with these little crispy almond cookies.

These cantuccini are packed with dried cranberries and walnuts and then twice baked before dipped in delicious white chocolate.

It is a very soft dough, try not to add to much extra flour. Instead just form the dough with your hands on a well floured surface into one or two logs and then transfer them onto a parchment paper lined baking tray.

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Cranberry Walnut Cantuccini

Cranberry Walnut Cantuccini - fall in love with these little crispy almond cookies.

Prep Time20

Cook Time40

Total Time1

Author: Fabio

Ingredients

200 g sugar
3 eggs
pinch of salt
1/4 teaspoon almond extract
300 g flour
50 g ground almonds
1/4 teaspoon baking powder
80 g walnuts
80 g dried cranberries
Optional: melted white chocolate

Instructions

Preheat oven to 395F (200C)
Beat eggs, sugar, salt and almond extract with a handmixer until thick and pale.
Mix the flour with the ground almonds and baking powder before adding to the egg mixture - mix into a soft dough.
Knead in the walnuts and dried cranberries.
Transfer dough onto a well floured surface and form one or two logs - place them on parchment paper lined baking tray.
Bake for 20 minutes at 395F (200C).
Take out logs and let cool for about 10 minutes.
Reduce temperature to 355F (180C)
Place a log on a cutting board. Using a sharp serrated knife, cut the log on a diagonal into 2 cm thick sclices. Place cut side down back on the baking sheet. Bake the cantuccini until the are golden (about 8 minutes). Repeat with the other log.
Turn off oven and let the cantuccini dry in the oven for 15 minutes.
Take them out and let completely cool on a wire rack before dipping into melted white chocolate.