Description
This simple recipe for Cranberry Almond Biscotti makes for a perfect coffee companion!
Ingredients
Scale
- 2 1/4 cups All-Purpose flour
- 1 cup granulated sugar
- 1 tsp. baking powder
- 1 tsp. baking soda
- 1 tsp. cinnamon
- 1/2 tsp. nutmeg
- 2 large eggs
- 2 large egg whites
- 1 Tbsp. almond or vanilla extract
- 6 oz. dried cranberries
- 1 cup sliced almonds
Instructions
- Preheat oven to 325 F.
- Combine dry ingredients in a large mixing bowl.
- In a small bowl, whisk together the eggs, egg whites and extract, then add to the dry ingredients. Using an electric hand mixer, mix until moist.
- Add the dried cranberries and almonds to the mixture.
- Mix again until all ingredients are incorporated (but do not over mix).
- Place dough on a floured surface and shape into a compact rectangle.
- Place on a cookie sheet, and divide dough in half.
- Pat each half into a log about 14-inches long x 1.5-inches wide.
- Bake at 325 F for 30 minutes.
- Remove from oven and reduce temperature to 300 F.
- Cut biscotti into 1/2 to 1-inch slices. (I like to slice them on the diagonal.)
- Stand upright on the cookie sheet and bake for an additional 20 minutes.
- Enjoy!