Cranberry Almond Biscotti
2 1/4 cups flour
1 cup sugar
1 tsp baking powder
1/2 tsp baking soda
1 tsp cinnamon
1/2 nutmeg
2 eggs
2 egg whites
1 Tbs vanilla or almond flavoring
3/4 cup dried cranberries
3/4 cup sliced almonds
Preheat oven to 325*.
Combine dry ingredients in a medium mixing bowl. Whisk together eggs, egg whites & extract in a separate bowl. Add to dry ingredients, mixing until just moist (using an electric mixer on medium speed). Add cranberries & almonds; mix thoroughly.
On a floured surface, divide batter in half & pat each half into a log approximately 14 inches long and 1 1/2 inches wide. Place on a lightly greased cookie sheet and bake for 30 minutes.
Reduce oven to 300*. Cut biscotti into 1/2 inch slices. Stand upright on cookie sheet and bake for an additional 20 minutes. Let cool & drizzle with chocolate or white chocolate.
1 comment:
erin, it looks great, but your blog on this site are few and far between. you need to get back in your mode to blog evrey day, we miss them
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