Instructions
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a medium bowl, whisk together the Dry Ingredients.
- In a large bowl, cream together the Unsalted Butter and Granulated Sugar until light and fluffy.
- Beat in the Large Eggs one at a time, then stir in the Amaretto Liqueur and Vanilla Extract.
- Gradually add the Dry Ingredients to the wet ingredients, mixing until just combined.
- Stir in the Dried Cranberries.
- Divide the dough in half. On the prepared baking sheet, shape each half into a log about 12 inches long and 2 inches wide.
- Bake for 25-30 minutes, or until golden brown.
- Let cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely.
- Reduce oven temperature to 300°F (150°C).
- Using a serrated knife, slice the cooled logs into 1/2-inch thick slices.
- Arrange the biscotti slices, cut-side up, on the baking sheet.
- Bake for 10-15 minutes per side, or until crisp and golden brown. Flip halfway through.
- Let cool completely on a wire rack.
