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Cranberry Almond Biscotti

Source of Recipe

Lesli/cybon/EDC


List of Ingredients

2 1/4 C. all-purpose flour
1 C. white sugar
1 tsp. baking powder
1/2 tsp. baking soda
2 eggs + 2 egg whites
1 tbs. vanilla or almond extract
3/4 C. sliced almonds
1 (6oz) pkg. dried cranberries


Recipe

Preheat oven to 325*.

Combine dry ingredients in a medium mixing bowl. Whisk together eggs, egg whites, and vanilla or almond extract in a separate mixing bowl. Add egg mixture to dry ingredients, mixing on medium just until moist. Add cranberries and almonds, mix thoroughly.

On floured surface, divide batter in half and pat each into a log approximately 14 inches long and 1 1/2 inches thick.

Place on a cookie sheet and bake 30 mins or until firm. Cool on a wire rack.

Reduce oven temp. to 300*. Cut biscotti into 1/2 inch slices. Place cut Biscotti on a cookie sheet and bake for an additional 20 mins.

Let cool and store in a loosely covered container.

Don't see why you couldn't change the cranberries into cherries. Also to make it more buttery and softer as well, Add 1/2 C. Butter-Flavored Crisco. You can use both white and brown sugars, and both of the extracts if you want, just cut the listed amounts in half and use equal amounts of sugar and extract. Also, I'd make them into ready to eat fingers and forget the second cooking, but that's just my preference.