"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Cranberry Almond Biscotti Recipe

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This recipe for Cranberry Almond Biscotti, by , is from Nonna Hilda's Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Nonna Hilda
Added: Saturday, August 15, 2009


2 1/4 c. flour
1 c. sugar
1 tsp. baking powder
1/2 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. nutmeg
2 eggs
2 egg whites
1 tbsp. almond or vanilla extract
3/4 c. sliced almonds
6 oz. dried cranberries

Preheat oven to 325. Combine dry ingredients in a medium mixing bowl. Whisk together whole eggs, egg whites, and almond or vanilla extract in a separate mixing bowl. Add to dry ingredients, mixing just until moist using an electric mixer on medium speed. Add dried cranberries and almonds and mix thoroughly.

On a floured surface divide batter in half and pat each half into a log approx. 14 inches long and 1 1/2 inches wide. Place on a cookies sheet and bake for 30 min. or until firm. Cool on a wire rack.
Reduce oven temperature to 300. Cut biscotti into 1/2 inch slices Stand upright on cookie sheet and bake for an additional 20 min. Let cool and store in a loosely covered container.




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