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Strawberry Biscotti


Strawberry Biscotti: These little pastries are quite tasty and much easier to make than one might guess. Rita made them for a dinner among friends in Valpolicella and was kind enough to share the recipe:

Prep Time: 1 hour

Cook Time: 20 minutes

Total Time: 1 hour, 20 minutes


  • Frozen puff pastry dough, thawed
  • A box of Amaretti di Saronno (dry almond macaroons, a well stocked deli will have these)
  • Strawberry jam


You'll need frozen puff pastry dough, amaretti di Saronno, and strawberry jam. Thaw the dough per the directions on the package, roll it out, and cut it into 2-inch (5 cm) squares. Grind amaretti, or whirl them in a blender, to a fine powder. Combine the powder with strawberry jam to obtain a sweet paste, varying the proportions of the two ingredients to suit your taste.

Preheat your oven to 420 F (210 C), and while it's heating put a teaspoon of the filling on each of the squares. Fold the corners of the squares up and pinch the tips together to form little baskets, and put them on a lightly greased and floured cookie sheet. Bake the biscotti for about 20 minutes, or until they have puffed up and are nicely browned.

Let them cool and they're ready.

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