Mama Lorraine’s Amaretto Biscotti

A reader on All Good Gifts once asked Glyn, “Are you sure you’re not Italian? You cook just like my Nana.” Well, so far as she knows, Glyn is not Italian, but Will is, so the inspiration must come from him! These biscotti are made with almond meal, sliced almonds and dried cranberries and are laced with Amaretto and a dash of cardamom. Try them in the morning with a latté or with a cup of espresso as an after dinner treat. ~ Glyn (AKA Mama Lorraine)

2 cups all purpose-flour
3/4 cup ground almond meal
1/2 tsp salt
1 tsp baking powder
1/4 tsp ground cardamom
2 tbsp corn starch
1/2 cup soy milk
5 tbsp butter or earth Balance Vegan Margarine (melted)
1 tsp vanilla extract
1 tsp. almond extract (or 3 tbsp. Disaronno Amaretto)
1 cup sliced almonds
1/2 cup dried cranberries

Procedure
1 Preheat the oven to 350 and line a baking sheet with parchment paper.
2 Thoroughly sift together the flour, almond meal, salt, baking powder, corn starch and sugar.
3 Stir in the amonds and cranberries
4 Combine the butter, milk, vanilla and Disaronna and add to the dry ingredients to make a firm dough
5 Divide the dough in half and shape into two logs about 12 inches long and 3 inches wide.

6 Bake at 350 for 30-35 minutes, or until lightly browned.
7 Remove from the oven, cool 30 minutes (but leave the oven on)
8 Slice diagonally into 1″ strips, and place cut side down on baking sheet

9 Return to the oven and bake an additional 15-20 minutes or until golden brown.
10 Cool thoroughly. Store, tightly sealed at room temperature.

Servings: 36
Degree of Difficulty: Moderately difficult
Oven Temperature: 350°F
Preparation Time: 15 minutes
Cooking Time: 40 minutes
Inactive Time: 20 minutes
Total Time: 1 hour and 15 minutes
Nutrition Facts
Serving size: 1/36 of a recipe (1.1 ounces).

Recipe Type
Bread, Breakfast, Breakfast Foods, Brunch