Cranberry Almond Biscotti

I modified a recipe to make this a darker biscotti. For a richer almond flavor, use almond extract instead of the vanilla.

• Preparation Time: 30 mins
• Cooking Time: 50 mins
• Total Time: 1 hr 20 mins
• Calories: 189 Calories

Ingredients

• 2 eggs
• 1 cup white sugar
• 1 teaspoon baking powder
• 2 egg whites
• 1 tablespoon vanilla extract
• 1 cup sweetened-dried cranberries
• 0.5 teaspoon baking soda
• 2.25 cups all-purpose flour
• 0.75 cup sliced almonds

Recipe Instructions

Step 1

Preheat oven to 325 degrees F (170 degrees C).

Step 2

Combine dry ingredients in a medium sized mixing bowl. Whisk together eggs, egg whites, and vanilla or almond extract in a separate mixing bowl.

Step 3

Add egg mixture to dry ingredients, mixing just until moist, using an electric mixer on medium speed. Add dried cranberries and almonds; mix thoroughly.

Step 4

On floured surface, divide batter in half and pat each half into a log approximately 14 inches long and 1 1/2 inches thick. Place on a cookie sheet and bake 30 minutes or until firm. Cool on a wire rack about 10 minutes, or until cool enough to handle.

Step 5

Cut biscotti on the diagonal into 1/2-inch slices. Reduce oven temperature to 300 degrees F (150 degrees C). Place cut biscotti upright on a cookie sheet, spacing them about an inch apart, and bake for an additional 20 minutes. Let cool and store in a loosely covered container.