For hours, the house had an irresistible almond scent wafting through every room. If for no other reason, make this biscotti to make your house smell delicious (Realtor buds, this one’s a winner).
True to form, biscotti is a traditionally Italian cookie. Italy has the best food, am I right?
Specifically originating in the city of Prato (Tuscany, Southern Italy), biscotti, (formally) Biscotti di Prato is a cookie that is twice baked to yield the delicious crisp consistency that we all love. Almonds are a very popular choice of flavoring, and biscotti is most often flavored with pure almond extract, and as such, smells divine!
This biscotti is flavored with strong, homemade amaretto (which contains pure almond extract).
Customize your Biscotti
White chocolate and Amaretto drizzle: whisk 1/2 cup of melted white chocolate chips with 2 tablespoons of amaretto.
Dip the top of your biscotti in dark chocolate and cool in the fridge.
Bake the biscotti only once (remove after the first 25 minutes), cut into pieces and use them as “lady fingers” in tiramisu.
Leftover biscotti can be crushed (pulse in a food processor) and used for cheesecake bases and tart bases.
There are so many ways to customize your biscotti – I will say that this biscotti is very “classic”, and has the lovely bursts of tartness that I love from the cranberries (just getting in the mood for the Holidays), but you can add anything from dried cherries, to bits of toffee!
Happy Baking, y’all!
Crumbly Amaretto Cranberry Biscotti will make you want to curl up by the fire with a mug of hot milk and a book!
- 1/4 cup fresh cranberries, chopped
- 3 tablespoons homemade or store-bought amaretto +1/4 cup amaretto for soaking cranberries
- 1/4 cup butter, melted
- 6 tablespoons of sugar
- 1 teaspoons baking powder
- 1 egg
- 1 1/4 cup flour
- 1/4 teaspoon salt
- sliced almonds, to garnish
- Spray a cookie sheet with non-stick cooking spray and set aside. In a medium sized bowl, soak chopped cranberries in 1/4 cup of amaretto.
- In a large bowl, combine the flour, salt, and baking powder. In a separate large bowl, whisk together butter and sugar. Add in amaretto and egg and whisk thoroughly. Add dry ingredients to the wet ingredients and bring together with a rubber spatula (mix until just combined). Add in soaked cranberries after draining the excess amaretto. Knead carefully.
- Wrap the dough in saran wrap and refrigerate for 30 minutes. Preheat your oven to 350 degrees.
- Shape dough into a rectangle and place on prepared cookie sheet. Press sliced almonds on top of the log and bake for 25 minutes.
- Remove the biscotti log from the oven and slice the log into half inch thick, long pieces. Cool on the baking sheet for 15 minutes, and turn each biscotti "cut side down" and bake for another 10 minutes. Flip each biscotti over and bake for another 8-10 minutes until all the sides are golden brown.
- Remove and cool the biscotti on a wire rack. They will harden to the right consistency.
This recipe doubles well.