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Cookies with Nuts
biscotti with cranberries
Italian Biscotti with Cranberries, Pistachios, Currants, Almonds and Hazelnuts (without fat; re-baked)
Originated from: Italy and North America
Occasion: Special times
Contributed by: Micheline Di Girolami (the recipe was given to her by a friend; original source, unknown)

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3/4 cup almonds, whole, roasted
3/4 cup pistachios
3/4 cup dried cranberries
3/4 cup currants
3/4 cup hazelnuts
1 1/2 teaspoons baking powder
Zest of 1 orange
1 1/2 cups flour
3/4 cup sugar
Pinch of salt
1/2 teaspoon vanilla
3 large eggs and 1 egg white at the end


Preheat oven to 350 F degrees.

Beat whole eggs.

Mix all the ingredients together (except for the egg white).

Beat egg white.

Add beaten egg white to the biscotti batter.

Form three or four thin logs, about 2 inches wide (One can flour one's hands or flour the wooden board which should make it easier to shape the logs).

Place on a baking sheet lined with parchment paper.

Bake for about 20 minutes or till golden.

Remove from oven and cut the logs with a very sharp knife while still warm into very thin slices.

Turn on broiler.

Place slices back in oven, flat side down, and broil on each side until they are ready -- about 1 to 3 minutes (The amount of time depends on your range and how high you place the oven rack).


The superb tasting biscotti were made by Micheline Di Gerolomo.... Photo: Mary Melfi

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