Cranberry Almond Biscotti
Ingredients
- 2 1/4 cup flour
- 1 cup sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 2 large eggs
- 2 egg whites
- 1 tablespoon almond or vanilla extract
- 1 1/4 cup sweetened dried cranberries
- 3/4 cup sliced almonds
Instructions
Preheat oven to 325F. Combine dry ingredients in a medium bowl. Whisk together eggs, egg shites and almond or vanilla extract in a separate mixing bowl. Add to dry ingedients, mixing until just moist, using an electric mixer on medium speed. Add dried cranberries and almonds; mix thoroughly. On a floured surface, divide the batter in half and pat each half into a log approximately 14 inches long and 1 1/2 inches wide. Place on a cookie sheet and bake for 30 minutes. Reduce oven temperature to 300F. Cut biscotti into 1/2 inch slices. Stand upright on cookie sheet and bake for an additional 20 minutes. Let cool and store in a loosely covered container. Makes 2 1/2 dozen.