Cranberry Almond Biscotti

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INGREDIENTS

  • 2-1/4 cups plain flour
  • 1 cup sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 2 eggs
  • 2 egg whites
  • 1 tablespoon almond or vanilla extract
  • 140 grams Ocean Spray® Craisins® Dried Cranberries
  • 3/4 cup sliced almonds

DIRECTIONS

Preheat oven to 160ºC. 

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 moist, using an electric mixer on medium speed. Add dried cranberries and almonds; mix thoroughly. 

On a floured surface, divide batter in half and pat each half into a log approximately 35 cm long and 3 - 4 cm wide. Place on a baking sheet and bake for 30 minutes. Cool slightly.

Reduce oven temperature to 150ºC. Cut biscotti into 1 cm slices. Stand upright on baking sheet and bake for an additional 20 minutes. Let cool and store in a loosely covered container. Makes about 30 biscotti.

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