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Ingredients
- 2-1/4 cups flour 2 eggs
- ½ baking soda 2 egg whites
- 1 t. baking powder 1 T. almond or vanilla extract
- ¼ t. salt
- 1 t. cinnamon 1-1/4 c. dried sweetened cranberries
- ½ t. nutmeg
- 1 c. sugar 3/4 c. sliced almonds
Details
Servings 2
Preparation
Step 1
Combine dry ingredients in a medium mixing bowl. Whisk together eggs, egg whites, and almond or vanilla extract in a separate mixing bowl. Add to dry ingredients, mixing just until moistened, 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 half into a log approximately 14” long and 1-1/2” wide. Place on cookie sheet and bake at 350 degrees for 30 minutes. Reduce oven temp. to 300. Cut biscotti into ½ inch slices. Stand upright on cookie sheet and bake for an additional 20 minutes. Let cool and store in a loosely covered container. Makes 2-1/2 dozen cookies. (I don’t do this last bit after they are baked—I just slice them, turn the oven off, and leave them in there for several hours!)
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