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Cookies with Nuts
giant biscotti with almonds, cranberries and sambuca
Biscottti (Giant biscotti with almonds, cranberries and Sambuca)
Originated from: Rapallo, Liguria
Occasion: Special times
Contributed by: Marisa Pastore (her mother's recipe)

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2 cups flour
2 cups sugar
5 eggs
1 cup roasted almonds
1 cup cranberries
2 teaspoons Magic baking powder
Zest of 1 lemon, finely grated
Zest of 1 orange, finely grated
2 tablespoons Sambuca
2 tablespoons espresso coffee


Preheat oven to 350 F degrees.

Grease pan.

Mix ingredients.

Shape the thick biscotti batter into a log with a wide width -- about 11 inches wide.

Place the log on a greased pan.

Bake till ready.


Slice the log into 12 or 13 pieces (The resulting biscotti slices should be about 12 inches long and about 1/2 inch thick).

Place the slices flat side down on a pan, and return to the oven.

Bake until the slices are golden on both sides.


Serve at room temperature.


The biscotti shown in this entry were made by Marisa Pastore; the photo was taken by Mary Melfi.

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