Dried Cranberry and Almond Biscotti

By carvalhohm

Ingredients

• Jar Dried Cranberry and Almond Biscotti Mix:
• 2 cups all-purpose flour
• 2 teaspoon baking powder
• 1/2 teaspoon salt
• 3/4 cup sugar
• 3/4 cup sliced almonds
• 2/3 cup dried cranberry

Details

Servings 2

Preparation

Step 1

One Jar Dried Cranberry and Almond Biscotti Mix:

Stir together flour, baking powder, salt and sugar in mixing bowl. Transfer mixture to 1 quart wide mouth jar.

Place almonds into small plastic food storage bag and seal. Place cranberries into small plastic food storage bag and seal. Layer bags in jar. Decorate jar and attach gift tag/recipe card as follows:

Dried Cranberry and Almond Biscotti:
1 jar Dried cranberry and Almond Biscotti Mix
2 large eggs at room temperature
1/2 teaspoon pure vanilla extract
1/4 pound (1 stick) unsalted butter, melted

Center rack in oven. Preheat oven to 350 degrees. Place almonds from jar mix on baking sheet and toast in over for 5 minutes. Cool on rack. Adjust racks to upper and lower thirds of oven;. Line two baking sheets with parchment paper or nonstick liners.

Lightly beat eggs and vanilla in large mixing bowl. Add butter and stir to blend. Stir in flour mixture from jar until combine. Stir in almonds and cranberries from jar mix until blended.

Divide dough in half. Dust hands with flour and form each piece into log measuring about 10x4x3/4 inch. Place each log in center of baking sheet.

Bake for 12 minutes then switch pans on racks and bake another 12 to 13 minutes or until set. Cool on racks for 15 minutes. Place each log on cutting board. Using serrated edge knife cut on diagonal into 3/4 inch thick slices. Place slices on baking sheets cut side down. Bake for 8 minutes. Switch baking sheets on racks. Bake another 8 to 10 minutes.

Cool on racks. Store biscotti in airtight container between sheets of waxed paper at cool room temperature up to two weeks.