Pistachio Cranberry Cantuccini

Another yummy cookie recipe straight out of my camper van kitchen. These sweet and tangy Pistachio Cranberry Cantuccini could well your first healthy cookie recipe of the new year! Cantuccini are my favorite Italian almond biscuits. If you haven’t tried them, they are slightly hard in texture cause they are casually baked twice. But therefore they are perfect as a coffee or tea dipper!

I made these morsels when our van was parked straight next to the cliff. In a bay overlooking the crystal blue waters of the Costa Brava/ Spain. I know, theses Pistachio Cranberry Cantuccini should probably be labeled a winter cookie. But I couldn’t resist to shoot the cookies right here at a wooden stair case leading down to the rocky beach. Can you blame me?

I case you were wondering how I actually bake in the camper van, this is how. We have this fancy thing called the Omnia. It is of Swedish make and in simple terms, a pot with a lid that works on top of a gas stove. The hot air circulates and bakes your bread, casseroles and cookies just like your normal oven. When we purchased it I would have sworn it will never ever work but it works brilliantly. So far it hasn’t made me miss my oven at home at all which is a good sign.

In my recipe, I also swabbed the classic almonds for pistachios, which, when roasted, offer an amazing flavor punch. Also, the cranberries add a chewy consistency and a beautiful tangy taste. And compared to the classic Italian biscuit the Pistachio Cranberry version is fully vegan and wholesome. Also to note you can easily make these gluten-free with your usual gluten-free flour mix.

For more cozy cookies and treats, try my green Matcha Moons, my Date and Hazelnut Bars, and my Healthy Stuffed Apples!