Cranberry Almond Biscotti |
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Prep Time: 20 Minutes Cook Time: 50 Minutes |
Ready In: 70 Minutes Servings: 30 |
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I modified a recipe to make this a darker biscotti. For a richer almond flavor, use almond extract instead of the vanilla. Ingredients:
2 1/4 cups all-purpose flour |
1 cup white sugar |
1 teaspoon baking powder |
1/2 teaspoon baking soda |
2 egg whites |
2 eggs |
1 tablespoon vanilla extract |
3/4 cup sliced almonds |
1 cup sweetened-dried cranberries |
Directions:
1. Preheat oven to 325 degrees F (170 degrees C).
2. Combine dry ingredients in a medium sized mixing bowl. Whisk together eggs, egg whites, and vanilla or almond extract in a separate mixing bowl.
3. Add egg mixture to dry ingredients, mixing just until moist, using an electric mixer on medium speed. Add dried cranberries and almonds; mix thoroughly.
4. On floured surface, divide batter in half and pat each half into a log approximately 14 inches long and 1 1/2 inches thick. Place on a cookie sheet and bake 30 minutes or until firm. Cool on a wire rack about 10 minutes, or until cool enough to handle.
5. Cut biscotti on the diagonal into 1/2-inch slices. Reduce oven temperature to 300 degrees F (150 degrees C). Place cut biscotti upright on a cookie sheet, spacing them about an inch apart, and bake for an additional 20 minutes. Let cool and store in a loosely covered container.
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