Almond-Cranberry Biscotti |
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Prep Time: 20 Minutes Cook Time: 1 Minutes |
Ready In: 21 Minutes Servings: 5 |
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In stead of using cranberries use dried cherries for Almond-Cherry Biscotti's. recipe comes from Plumercrest Bed and Breakfast. (I would watch the bake time it seems long). Ingredients:
3 3/4 cups flour |
2 1/2 cups sugar |
4 eggs (room temperature) |
1 teaspoon baking powder |
1 pinch salt |
1 teaspoon vanilla |
1 2/3 cups raw almonds, toasted and roughly chopped |
1 cup dried cranberries or 1 cup dried cherries |
Directions:
1. Pour flour into large mixing bowl.
2. Make a well in the center and place sugar, 3 eggs, all yolks, baking powder, salt, and vanilla into well.
3. work the flour into the ingredients in the well until smooth.
4. Knead in almonds and cranberries throughly for about 5 minutes.
5. Grease and flour 2 baking sheets that are at least 15 inches long.
6. Divide dough in half.
7. Roll each piece of dough on floured surface into 2-1/2 inch wide place the logs 2 inches apart on prepared baking sheets.
8. Beat remaining egg white and brush over tops of logs.
9. Heat oven to 350°F.
10. Bake 50 minutes.
11. Remove from oven.
12. Reduce temperature to 325°F.
13. Cut logs diagonally into 1/2-inch slices and lay, cut side up, on sheets.
14. Return to oven for another 15 minutes.
15. Cool on racks.
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