Wild Strawberry Champagne Biscotti

Ingredients

• 6 tbsp butter, room temperature
• ⅔ cup sugar
• ½ tsp salt
• 2 tsp Amoretti® Vanilla Madagascar Bourbon W.S. 2X
• 1 tbsp Amoretti® Wild Strawberry Champagne Compound
• 1½ tsp baking powder
• 2 large eggs
• 2 cups flour
• ¼ cup almonds, chopped
• ¼ cup pistachios, chopped
• ¼ cup walnuts, chopped
• ¼ cup dried cranberries

Directions

1. Preheat the oven to 350°F. Line a large baking sheet with parchment paper.
2. In a medium bowl, beat the butter, sugar, salt, Madagascar Bourbon Vanilla, Wild Strawberry Champagne Compound, and baking powder until the mixture is smooth and creamy.
3. Beat in the eggs until smooth.
4. Add the flour then fold in nuts and cranberries; stirring until disbursed evenly.
5. Divide dough in half and place parchment paper. Shape into two 9½" x 2" logs about ¾" tall. Straighten the logs and smooth their tops and sides with a wet spatula or hands (wet to prevent dough from sticking).
6. Bake for 25 minutes. Remove from the oven to cool slightly.
7. Reduce the oven temperature to 325°F.
8. Cool biscotti for 5 minutes, until cool enough to handle, then use a sharp chef's knife or serrated knife to cut the log crosswise into ½" thick slices.
9. Set the biscotti on edge on the prepared baking sheet. Return the biscotti to the oven and bake for 25-30 minutes, until they feel very dry and are beginning to turn golden.
10. Remove the biscotti from the oven and cool to room temperature.
11. Store in airtight container at room temperature; they'll stay fresh for weeks!