Cranberry almond biscotti
2 1/2 dozen
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2¼ | cup | Flour |
| 1 | cup | Sugar |
| 1 | teaspoon | Baking powder |
| ½ | teaspoon | Baking soda |
| 1 | teaspoon | Cinnamon |
| ½ | teaspoon | Nutmeg |
| 2 | Eggs | |
| 2 | Egg whites | |
| 1 | tablespoon | Almond or vanilla extract |
| ¼ | cup | Sliced almonds |
| 1 | pack | (6 oz) CRAISINS Sweetened Dried Cranberries |
Directions
FORMATTED BY TRISH MCKENNA
Preheat oven to 325 degrees F.
Combine dry ingredients in a medium mixing bowl. Whisk together eggs, egg whites and almond or vanilla extract in a separate mixing bowl. Add 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 batter in half and pat each half into a log approximately 14 inches long and 1½ inches wide. Place on a cookie sheet and bake for 30 minutes or until firm. Cool on a wire rack.
Reduce oven temperature to 300 degrees F. Cut biscotti into ½ inch wide slices. Stand upright on cookie sheet and bake for an additional 20 minutes. Let cool and store ina looseley covered container. Makes 2 ½ dozen.
No nutritional information available.
FROM: A coupon supplement to the Sunday paper. Formatted to MM by Trish McKenna 9/27/96.