Cousin Prudence’s Cranberry Amaretto Biscotti

Cousin Prudence’s Cranberry Amaretto Biscotti

Cousin Prudence’s Cranberry Amaretto Biscotti

⏱1h 30m
👥20
🔥250 cal
Hard
🍽️Holiday
A refined biscotti crafted with high-quality ingredients and a slow baking process for exceptional flavor and texture. Features toasted almonds and a hint of orange zest.
2 1/2 cups Italian 00 Flour
1/2 cup Almond Flour
1 tsp Baking Powder
1/4 tsp Sea Salt
1 cup European-Style Unsalted Butter-softened
See all 12 ingredients ↓
(0 reviews)
⏱1h 30m
👥20
🔥250 cal
Hard
🍽️Holiday
A refined biscotti crafted with high-quality ingredients and a slow baking process for exceptional flavor and texture. Features toasted almonds and a hint of orange zest.
Instructions
  1. Preheat oven to 325°F (163°C). Line a baking sheet with parchment paper.
  2. In a medium bowl, whisk together the Dry Ingredients.
  3. In a large bowl, cream together the Unsalted Butter and Cane Sugar until very light and fluffy (about 5-7 minutes).
  4. Beat in the Egg Yolks one at a time, then stir in the Amaretto Liqueur, Vanilla Bean Paste, and Orange Zest.
  5. Gradually add the Dry Ingredients to the wet ingredients, mixing until just combined. Do not overmix.
  6. Gently fold in the Dried Cranberries and Toasted Sliced Almonds.
  7. Divide the dough in half. On the prepared baking sheet, shape each half into a log about 11 inches long and 2.5 inches wide.
  8. Bake for 35-40 minutes, or until golden brown and firm to the touch.
  9. Let cool on the baking sheet for 15 minutes, then transfer to a wire rack to cool completely (at least 2 hours).
  10. Reduce oven temperature to 275°F (135°C).
  11. Using a very sharp serrated knife, slice the cooled logs into 3/4-inch thick slices.
  12. Arrange the biscotti slices, cut-side up, on the baking sheet.
  13. Bake for 15-20 minutes per side, or until very crisp and golden brown. Flip carefully halfway through.
  14. Let cool completely on a wire rack before serving.
Instructions
  1. Preheat oven to 325°F (163°C). Line a baking sheet with parchment paper.
  2. In a medium bowl, whisk together the Dry Ingredients.
  3. In a large bowl, cream together the Unsalted Butter and Cane Sugar until very light and fluffy (about 5-7 minutes).
  4. Beat in the Egg Yolks one at a time, then stir in the Amaretto Liqueur, Vanilla Bean Paste, and Orange Zest.
  5. Gradually add the Dry Ingredients to the wet ingredients, mixing until just combined. Do not overmix.
  6. Gently fold in the Dried Cranberries and Toasted Sliced Almonds.
  7. Divide the dough in half. On the prepared baking sheet, shape each half into a log about 11 inches long and 2.5 inches wide.
  8. Bake for 35-40 minutes, or until golden brown and firm to the touch.
  9. Let cool on the baking sheet for 15 minutes, then transfer to a wire rack to cool completely (at least 2 hours).
  10. Reduce oven temperature to 275°F (135°C).
  11. Using a very sharp serrated knife, slice the cooled logs into 3/4-inch thick slices.
  12. Arrange the biscotti slices, cut-side up, on the baking sheet.
  13. Bake for 15-20 minutes per side, or until very crisp and golden brown. Flip carefully halfway through.
  14. Let cool completely on a wire rack before serving.
Nutrition per serving
Calories 250

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