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Cranberry-Almond Biscotti




Source of Recipe


My recipe


List of Ingredients




2 1/4 Cups All-purpose Flour
1 Cup Sugar
1 Teaspoon Baking Powder
1/2 Teaspoon Baking Soda
1 Teaspoon Cinnamon
1/2 Teaspoon Fresh Nutmeg
2 Eggs
2 Egg Whites
1 Tablespoon Vanilla or Almond Extract
1 1/4 Cups Sweetened Dried Cranberries
3/4 Cup Sliced Almonds

Recipe



Preheat oven to 325°F.

Combine flour, sugar, baking powder, baking soda, cinnamon, and nutmeg in a mixing bowl. Transfer to wax paper.

In the same bowl, whisk together the eggs, egg whites and extract until just combined. Add the dry ingredients and, using an electric mixer on medium speed, mix just until moist. Add the cranberries and almonds; mix just to combined.

On a floured surface, divide batter in half and pat each half into a log about 15" long and 1 1/2" in diameter. Place logs on a baking sheet and bake 30 minutes.

Remove from oven and reduce heat to 300°F. Using a thin-bladed serrated knife, cut each log crosswise into 1/2" thick slices. (Before slicing, we removed the logs to a cutting board and had to pry them off the pan with a metal spatula.) Stand the slices upright on the baking sheet and bake another 20 minutes. Let cool and store in loosely covered container.