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Cranberry Almond Biscotti

4

0 min

Cranberry Almond Biscotti

Cranberry Almond Biscotti Photo 1

Time

0 min

Serving

15 persons

Calories

189

Rating

4.00★ (150)

Cuisine

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

Ingredients

  • ¼ cups all-purpose flour: 2 piece
  • white sugar: 1 cup
  • baking powder: 1 tsp
  • baking soda: 0.5 tsp
  • egg whites: 2 piece
  • eggs: 2 piece
  • vanilla extract: 1 Tbsp
  • almonds: 0.75 cup (sliced)
  • sweetened-dried cranberries: 1 cup

Metric Conversion

Stages of cooking

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  1. Preheat oven to 325 degrees F (170 degrees C).
    Cranberry Almond Biscotti Photo 2
  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.
    Cranberry Almond Biscotti Photo 3
  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.
    Cranberry Almond Biscotti Photo 4
  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.
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  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.
    Cranberry Almond Biscotti Photo 6

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