Cranberry Almond Biscotti

Ingredients

2 1/4 cups 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

1 6-ounce Mariani Sweetened Dried Cranberries

3/4 cup sliced almonds

Directions

Preheat oven to 325ºF.

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 14-inches long and 1 1/2-inches wide. Place on a cookie sheet and bake for 30 minutes.

Reduce oven temperature to 300ºF. Cut biscotti into 1/2-inch slices. Stand upright on cookie sheet and bake for an additional 20 minutes. Let cool and store in a loosely covered container. Makes about 2 1/2 dozen.

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