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Cranberry Toffee Biscotti Recipe

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This recipe for Cranberry Toffee Biscotti, by , is from , 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!

Mary Manning


3 cups unsifted all purpose flour
2 tsp. baking powder
1 tsp. soda
1/2 tsp. salt
1 1/2 - 2 cups of cranberries
1 bag Heath English Toffee Bits
4 eggs
1 cup sugar
1 stick of butter
1/2 tsp. almond extract
parchment paper

Preheat oven to 350.
Getting Ready: Put 3 cups unsifted all purpose flour in a bowl. Add 2 tsp. baking powder, 1 tsp. soda, 1/2 tsp. salt, mix well. Chop cranberries or craisins (either is okay). Add 1 1/2 - 2 cups to flour mixture and I bag of Heath English Toffee Bits, mix well. Put 4 eggs in a small bowl.
Mixing: Cream one cup sugar with 1 stick of butter (at room temperature). Add eggs and almond extract (recipe says 1/2 tsp. I just squirt some in there. Just use your judgement). Add flour mixture a little at a time. Just mix until it is well mixed. Don't run mixer at a high speed at any time.
Cut parchment paper to fit biscotti pans. Lay parchment paper on cabinet, divide dough equally. I spray the dough and my hands with a quick spray of Pam. Shape dough to within 1/2 in. of the edge. I spray sides of pan with Pam. Put dough in pans. Bake 25 minutes.
Let sit in pans about 5 minutes. Remove to cooling rack. Let cool about 10 minutes. With a serrated knife cut 3/4 - in. slices with cut side down. Bake on both cut sides, 5 minutes on each side.
I use a cooling rack. Put rack on cookie sheet pan. Put biscotti on this cut side down. This bakes it on both sides with out having to turn it. Saves a lot of time and work. Bake 7 minutes this way.
Freezes well. Ideal for mailing to friends and family far away. Biscotti pans are available at Kitchen and Company in Ashville.




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