Add a unique spin on traditional biscotti with Amoretti ingredients!

Yield: 30 to 40 biscotti, depending on size.


  1. Preheat the oven to 350°F. Line a large baking sheet with parchment paper.
  2. In a medium bowl, beat the butter, sugar, salt, extract, compound, and baking powder until the mixture is smooth and creamy.
  3. Beat in the eggs until smooth.
  4. Add the flour, nuts, and cranberries, stirring until disbursed evenly.
  5. Divide dough in half and place parchment paper, then shape into two 9½ x 2 inch logs, about ¾ in tall. Straighten the logs, and smooth their tops and sides with a wet spatula (to prevent dough from sticking).
  6. Bake for 25 minutes. Remove it from the oven to cool.
  7. Reduce the oven temperature to 325°F.
  8. Cool biscotti for 5 minutes, until cool enough to handle, then use a sharp chef’s knife or serrated knife to cut the log crosswise into ½ inch slices.
  9. Set the biscotti on edge on the prepared baking sheet. Return the biscotti to the oven, and bake for 25 to 30 minutes, until they feel very dry and are beginning to turn golden.
  10. Remove the biscotti from the oven, and cool.
  11. Store in airtight container at room temperature; they’ll stay good for weeks.
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