Ms. Moreo’s Cranberry-Almond Biscotti

Ms. Moreo’s Cranberry-Almond Biscotti

Prep Time20 minutes
Cook Time50 minutes
Course: Dessert
Author: Alphonso

Equipment

  • Mixer

Ingredients

  • 2-¼ Cup All purpose flour
  • 1 Cup Sugar
  • ½ tsp Baking soda
  • 1 tsp Baking Powder
  • ½ tsp Nutmeg
  • 1 tsp Cinnamon
  • 2 Eggs
  • 2 Egg whites
  • 1 Tbsp Vanilla Or almond extract
  • ¾ Cup Sliced almonds
  • 6 oz Cranberries Dried

Instructions

  • Combine dry ingredients in medium mixing bowl.
  • In a separate bowl, whisk together eggs, egg whites, and extract.
  • Add to wet ingredients to dry, mixing until moist, using an electric mixer on medium.
  • Add dried cranberries and almonds; mix thoroughly.
  • Chill in refrigerator 30-60 minutes.
  • Preheat oven to 350°
  • On a floured surface, divide dough in half and pat each half into a log approx. 14 inches long and 1-½ inches wide.
  • Place each log on a cookie sheet and bake for 30 minutes or until firm.
  • Cool until able to handle.
  • Reduce oven to 300°
  • Cut biscotti into ½ inches slices.
  • Stand upright on cookie sheet and bake for an additional 20 minutes.
  • Let cool.
  • Store in an air-tight container.

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