Cranberry Almond Biscotti Recipe
- 2 ¼ cups all-purpose flour
- 1 cup white sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 2 egg whites
- 2 eggs
- 1 tablespoon vanilla extract
- ¾ cup sliced almonds
- 1 cup sweetened-dried cranberries
step 1: Preheat oven to 325 degrees F (170 degrees C).
step 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.
step 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.
step 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.
step 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.