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CRANBERRY ALMOND BISCOTTI Recipe

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This recipe for CRANBERRY ALMOND BISCOTTI is from Nisqually & Grays Harbor Potluck Cook Book, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
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 T. almond or vanilla extract
3/4 c. sliced almonds
1 6oz. pkg. sweetened dried cranberries
Directions:
Directions:
Preheat oven to 325ºF. Grease cookie sheet; set aside. Combine dry ingredients in a medium mixing bowl. In a separate mixing bowl, whisk together eggs, egg whites and almond or vanilla extract. Using an electric mixer, add dry ingredients to wet ones, mixing just until moist. (Do no overmix) Add dried cranberries and almonds and mix just until blended. Spoon batter onto prepared cookie sheet forming two logs approximately 14 inches long and 1 1/2 inches wide. (The batter should be quite sticky and if you need to use your fingers to form the logs, moisten them with cool water.) Bake for 30 minutes or until biscotti is puffed and firm to touch. Remove from oven and cool. Lower oven temperature to 300º. Cut biscotti into 1/2 inch slices (a serrated knife works best). Stand slices up on cookie sheet and return to oven for 20 minutes. Remove from oven. Let cool. Return to oven for 20 minutes. Remove from oven. Let cool. Store in loosely covered container.
Number Of Servings:
Number Of Servings:
2 1/2 doz.

 

 

 

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