Almond Biscotti
Biscotti are twice-baked italian cookies that are perfect for dipping - into coffee, tea, or whatever you happen to be drinking. These biscotti are incredibly simple and unbelievably delicious. You could use dried cherries, cranberries, chopped dried apricots or any other dried fruit in this recipe and it turns out beautifully!
Ingredients:
- 1 cup all purpose flour
- 1/2 cup sugar
- 1/2 tbsp baking poweder
- pinch salt
- 1/2 cup chopped toasted almonds
- 1/4 cup dried cranberries (or other fruit)
- 2 large eggs
- 1/4 cup olive oil
- 1/8 cup amaretto (you can use orange juice or rum instead)
- for glaze: 1 beaten egg and sprinkle of salt and sugar
Instructions:
- Preheat oven to 325o F and line a cookie sheet with parchment paper
- Combine flour, sugar, baking powder, salt, almonds and cranberries in a large bowl
- In another bowl, whisk together eggs, olive oil and amaretto
- Make a well in the dry ingredients and stir in wet ingredients until a dough forms
- Shape dough into a flat loaf on a cookie sheet
- Brush with beaten egg and sprinkle salt and sugar on top
- Bake for about 20 minutes or until golden and cracked on top - dough won't be firm
- Cool for 20 minutes and then cut into thin cookies about 1 cm thick
- Place cookies back onto cookie sheet and back for 10 minutes on each side or until golden brown and dried
- Let cool
Recipe adapted from Food and Drink Magazine
