cranberry almond biscotti

cranberry almond biscotti
  • 2 1/4 cups all-purpose flour
  • 1 cup white sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 2 egg whites
  • 2 eggs
  • 1 tablespoon vanilla extract
  • 3/4 cup sliced almonds
  • 1 cup sweetened-dried cranberries


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

04/07/2017
cranberry almond biscotti, recipe PT15M PT1H 5 455 calories

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