Desserts
Cranberry-Almond Biscotti Recipe
Prep Time | 30 minutes |
Cook Time | 60 minutes |
Servings |
MetricUS Imperial
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Ingredients
- 2 1 cups ⁄3flour
- 1 cup sugar
- 1 1 teaspoons ⁄2baking powder
- 1 1 teaspoons ⁄2ground cinnamon
- 1 teaspoon ⁄2ground nutmeg
- 2 eggs
- 2 egg whites
- 1 tablespoon vanilla extract
- 3 cup ⁄4sliced almonds
- 1 1 cups ⁄2fresh cranberries coarsely chopped
Ingredients
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Instructions
- Preheat oven to 325ºF.
- Combine dry ingredients in a medium mixing bowl.
- Beat eggs, egg whites, and vanilla in a separate bowl until frothy.
- Add egg mixture to dry ingredients, mixing just until moist, using an electric mixer on medium speed.
- Add almonds and cranberries; mix thoroughly.
- On a floured surface, divide batter in half and pat each half into a log about 14 inches long and 1 1/2 inches wide.
- Place on a cookie sheet and bake in oven for 30 minutes.
- Cool on wire rack.
- Reduce oven temperature to 300ºF.
- Cut biscotti into 1/2 inch slices. Stand upright on cookie sheet and bake another 20 minutes.
- Let cool and store in a loosely covered container.