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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Cherry Almond Biscotti Recipe

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This recipe for Cherry Almond Biscotti, by , is from The Engelhaupt Family Cookbook Project, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Evon Engelhaupt


2 cups flour
1 cup sugar
1 tsp baking powder
tsp baking soda
1 tsp cinnamon
tsp nutmeg
2 eggs
2 egg whites
1 tbsp almond or vanilla extract
1 cup craisins
cup sliced almonds

Preheat oven to 325

Combine dry ingredients in medium mixing bowl. Whisk together eggs, egg whites, and almond or vanilla extract in separate bowl.
Add to dry ingredients, mixing just until 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 into a log approximately 14' long and 1" wide. Place on a cookie sheet and bake for 30 minutes

Reduce oven temp to 300

Cut into " slices. Stand upright on cookie sheet and bake for an additional 20 minutes. Let cool and store in a loosely covered container




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