Cranberry Almond Biscotti recipe
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Ingredients
- 2 ¼ cups all-purpose flour 1 cup white sugar 1 teaspoon baking powder ½ teaspoon baking soda 2 egg whites 2 eggs 1 tablespoon vanilla extract ¾ cup sliced almonds 1 cup sweetened-dried cranberries
Nutrition Info
- 188.8 caloriescarbohydrate: 35.5 gcholesterol: 24.8 mgfat: 3.2 gfiber: 1.4 gprotein: 4.2 gsaturatedFat: 0.4 gservingSize: -sodium: 91.6 mgsugar: 19.9 gtransFat: : -unsaturatedFat: : -
Directions Cranberry Almond Biscotti
Directions
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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 mixture to 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.