Cranberry Almond Biscotti
Gamom Chloe Webb always made these as a treat around the holiday and for camping trips!
Makes 2 1/2 dozen
2 1/4 cups flour
1 tsp. cinnamon
3/4 cup sliced almonds
1 cup sugar
1/2 tsp. nutmeg
1 6-oz. package of Craisins
1 tsp. baking powder
2 eggs + 2 egg whites
1/2 tsp. baking soda
1 Tbls. almond or vanilla extract
Methods/steps
Preheat oven to 325°.
Combine dry ingredients in a medium-size mixing bowl. Whisk together
eggs, egg whites, and almond or vanilla extract in a separate mixing
bowl. Add to dry ingredients, mixing until just 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” long and 2” wide. Place on a cookie sheet and bake 30 minutes or until firm. Cool on a wire rack about 5 minutes.
Reduce oven temperature to 300°. Cut biscotti diagonally 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.