Cranberry, Pignoli, Marsala Biscotti

 

Yield: 24 cookies

2 1/2 cups all purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon Kosher salt
1/3 cup almond paste
1 cup granulated sugar
3 large eggs
1/4 cup amaretto
1/2 cup Marsala wine
1 cup dried cranberries
1/2 cup pignoli nuts, toasted

Pre heat the oven to 350 degrees.

Combine the flour, baking powder, and salt in a
mixing bowl.

In a seperate mixing bowl, combine the remaining
ingredients, incorporating well. Then, slowly add
the flour mixture to this mixing bowl and continue
until a slightly stiff dough forms.

Lightly flour a clean work surface. Cut the dough in
half and form 2 logs. Place the logs on a parchment
paper lined baking sheet and place in the pre heated
oven. Bake for 25 minutes.

Remove the logs from the oven and place them on a
wire rack, allowing them to cool for 10 minutes.Your Text Here
Using a errated knife, cut each log crosswise into
1/2 inch thick slices. Arrange the slices on the
baking sheet, place back in the oven, and bake for
5-6 minutes.

Turn the slices over and bake for 6-7 minutes more.
Remove from oven and let cool.
Per Serving: 66 Calories; 1g Fat (22.1% calories from fat); 1g Protein; 11g Carbohydrate; trace Dietary Fiber; 27mg Cholesterol; 79mg Sodium.

Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Fruit; 0 Fat; 1/2 Other Carbohydrates.
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2 Responses to “Cranberry, Pignoli, Marsala Biscotti”

  1. carminestv says:
    February 3, 2010 at 3:26 pm

    Hi Cathy,
    I’m going to be re-testing this recipe in our kitchen in the next few days. I will let you know how we make out. Thanks for the head’s up.

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