Cranberry Almond Biscotti

(WTNH)-Maria Sanchez from Sweet Maria’s Bakery in Waterbury makes biscotti in honor of the 20th anniversary of her first cookbook, Sweet Maria’s Italian Cookie Tray.

 

Dried Cranberry Almond Biscotti

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 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 3 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. Bake 10 to 15 minutes or until well browned.
  10. Remove from the oven. Cool .

 

Makes about 30 cookies.

 

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