Cranberry Almond Biscotti

I modified a recipe to make this a darker biscotti. For a richer almond flavor, use almond extract instead of the vanilla.

Rated 4.4 from 102 votes

2 1/4 cups all-purpose flour

1 cup white sugar

1 teaspoon baking powder

1/2 teaspoon baking soda

2 egg whites

2 eggs

1 tablespoon vanilla extract

3/4 cup sliced almonds

1 cup sweetened-dried cranberries

Preheat oven to 325 degrees F (170 degrees C).

Combine dry ingredients in a medium sized mixing bowl. Whisk together eggs, egg whites, and vanilla or almond extract in a separate mixing bowl.

Add egg mixtureto dry ingredients, mixing just until moist, using an electric mixer on medium speed. Add dried cranberries and almonds; mix thoroughly.

On floured surface, divide batter in half and pat each half into a log approximately 14 inches long and 1 1/2 inches thick. Place on a cookie sheet and bake 30 minutes or until firm. Cool on a wire rack about 10 minutes, or until cool enough to handle.

Cut biscotti on the diagonal into 1/2-inch slices. Reduce oven temperature to 300 degrees F (150 degrees C).Place cut biscotti upright on a cookie sheet, spacing them about an inch apart, and bake for an additional 20 minutes. Let cool and store in a loosely covered container.

Cranberry Almond Biscotti

What You Need

Instructions

Popular Recipes List