Cranberry Almond Biscotti

Cranberry Almond Biscotti

CRANBERRY ALMOND BISCOTTI

MAKES ABOUT 30 COOKIES

This is one of our most popular flavors at Sweet Maria’s. It is baked the traditional way, without any added fat from butter or shortening. They are perfect for dunking, and super easy to make. I love making these in a small batch, mixing, kneading and forming it all by hand. It reminds me of when I first learned to bake.

There is also great flexibility in this recipe. You can definitely add any type of dried fruit, I love to add dried apricots for great flavor and color. Change up the nuts instead of almonds, try walnuts. Or you can add spices, try nutmeg, ginger or clove.

1 ¼ to 1 ¾ cups flour

1 cup sugar

2 teaspoons baking powder

¼ teaspoon salt

1 teaspoon cinnamon

1 cup dried cranberries

1 cup whole almonds

3 eggs

2 teaspoons amaretto

1. Preheat oven to 350 F.

2. In a large mixing bowl combine 1 1/4 cups flour, sugar, baking powder, salt, cinnamon, cranberries and almonds. 

3. In a separate bowl, beat eggs and amaretto with a wire whisk.

4. Pour wet ingredients into dry. Mix to combine. Turn dough out onto a lightly floured surface. Knead to make a soft, slightly sticky dough. If dough is too sticky to roll, knead in ½ cup flour.

5. Divide dough into two equal pieces. Roll each piece into a loaf about 12-inches long. Place on a parchment lined cookie sheet, spacing each 4 inches apart.

6. Bake 20 to 25 minutes or until golden brown.

7. Cool slightly.

8. Slice loaves diagonally into ½” slices. Place cookies in a single layer back on the cookie sheet. 

9. Return to oven and bake 10 minutes or until lightly toasted.

10. Remove from the oven. Cool completely. Store cookies at room temperature in an airtight container.