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Cranberry Almond Biscotti
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Prep Time:
30 minutes
Cook Time:
50 minutes
Total Time:
90 minutes
Enhance biscotti with dark cocoa and intense almond essence for a decadent twist.
Ingredients:
  • 1 cup white sugar
  • 1 teaspoon baking powder
  • 0.5 teaspoon baking soda
  • 2 egg whites
  • 1 tablespoon vanilla extract
  • 0.75 cup sliced almonds
  • 1 cup sweetened-dried cranberries
Instructions:
  • Preheat your oven to 325°F (170°C).
  • In a medium mixing bowl, blend the dry ingredients. In another bowl, whisk together eggs, egg whites, and vanilla or almond extract.
  • Gently fold the egg mixture into the dry ingredients using an electric mixer on medium speed until just combined. Stir in dried cranberries and almonds until evenly mixed.
  • Divide the batter in half on a floured surface and shape each half into a 14-inch long and 1 1/2-inch thick log. Transfer to a baking sheet and bake for 30 minutes or until firm. Allow to cool on a wire rack for about 10 minutes until manageable.
  • Slice the biscotti diagonally into 1/2-inch thick pieces. Lower the oven temperature to 300 degrees F (150 degrees C). Stand the sliced biscotti on a baking sheet, leaving an inch of space between each piece, and bake for 20 more minutes. Allow them to cool and then store in a loosely covered container.

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