Cousin Prudence’s Cranberry Amaretto Biscotti
Standard
Upgraded
Elevated
A slightly more sophisticated version of the classic biscotti, using almond flour for a delicate texture and a touch of almond extract to enhance the amaretto flavor.
2 cups
All-Purpose Flour
1 cup
Almond Flour
1 tsp
Baking Powder
1/2 tsp
Salt
1 cup
Unsalted Butter-softened
See all 11 ingredients ↓
🍳 Start Cooking
Standard
Upgraded
Elevated
A slightly more sophisticated version of the classic biscotti, using almond flour for a delicate texture and a touch of almond extract to enhance the amaretto flavor.
🍳 Start Cooking
Instructions
Ingredients
Notes
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, Vanilla Extract, and Almond 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 28-32 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 12-17 minutes per side, or until crisp and golden brown. Flip halfway through.
Let cool completely on a wire rack.
2 cups
240 g
All-Purpose Flour
1 cup
96 g
Almond Flour
1 tsp
5 mL
Baking Powder
1/2 tsp
2.5 mL
Salt
1 cup
227 g
Unsalted Butter-softened
3/4 cup
150 g
Granulated Sugar
2
2
Large Eggs
1 tbsp
15 mL
Amaretto Liqueur
1 tsp
5 mL
Vanilla Extract
1/2 tsp
2.5 mL
Almond Extract
1 cup
150 g
Dried Cranberries
Equipment
Baking sheet
Parchment paper
Mixing bowls
Whisk
Electric mixer
Serrated knife
Wire rack
2 cups
240 g
All-Purpose Flour
1 cup
96 g
Almond Flour
1 tsp
5 mL
Baking Powder
1/2 tsp
2.5 mL
Salt
1 cup
227 g
Unsalted Butter-softened
3/4 cup
150 g
Granulated Sugar
2
2
Large Eggs
1 tbsp
15 mL
Amaretto Liqueur
1 tsp
5 mL
Vanilla Extract
1/2 tsp
2.5 mL
Almond Extract
1 cup
150 g
Dried Cranberries
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, Vanilla Extract, and Almond 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 28-32 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 12-17 minutes per side, or until crisp and golden brown. Flip halfway through.
Let cool completely on a wire rack.
Nutrition per serving
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