Cranberry Cappuccino Biscotti

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NUTRITIONAL INFORMATION

INGREDIENTS

INGREDIENTS

  • 2-1/3 cups plain flour
  • 1 cup sugar
  • 3 tablespoons cocoa
  • 2 tablespoons instant coffee granules
  • 1-1/2 teaspoons baking powder
  • 1 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 2 eggs
  • 2 egg whites
  • 1 tablespoon vanilla
  • 140 grams Ocean Spray® Craisins® Dried Cranberries
  • 3/4 cup whole almonds, coarsely chopped

DIRECTIONS

DIRECTIONS

Preheat oven to 160ºC.

Combine dry ingredients in a medium mixing bowl. Combine eggs, egg whites and vanilla in a separate mixing bowl. Add to dry ingredients, mixing just until moist, using an electric mixer on medium speed. Add dried cranberries and nuts; mix thoroughly.

On a floured surface, divide dough in half and pat each half into a log about 35 cm long and 3 - 4 cm wide. Place on baking sheet and bake for 30 minutes or until firm. Cool on a wire rack.

Reduce oven temperature to 150ºC. Cut biscotti into 1 cm wide slices. Stand upright on cookie sheet. Bake for an additional 30 minutes. Let cool and store in a loosely covered container.

Makes approx. 30 biscotti.

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