cranberry biscotti
Cranberry Biscotti Source: Minneapolis Star and Tribune - 12/98 2 1/3 cups flour 1 cup granulated sugar 1 1/2 teaspoons baking powder 1 1/4 teaspoons cinnamon 1/2 teaspoon nutmeg
Ingredients
- 21/3 cups flour
- 1cupgranulated sugar
- 11/2 teaspoons baking powder
- 11/4 teaspoons cinnamon
- 1/2teaspoonnutmeg
- 2large eggs
- 2large egg whites
- 1tablespoonvanilla extract
Directions
- 1
Cranberry Biscotti Source: Minneapolis Star and Tribune - 12/98 2 1/3 cups flour 1 cup granulated sugar 1 1/2 teaspoons baking powder 1 1/4
- 2
Combine the flour, sugar, baking powder, cinnamon and nutmeg in a large mixing bowl
- 3
Whisk the eggs, egg whites and vanilla extract together and add to the dry ingredients, mixing just until moist, using a hand mixer on mediu
- 4
Add cranberries and almonds and mix thoroughly
- 5
Turn out onto a floured surface and divide batter in half
- 6
Pat each half into a log about 14 inches long and 2 inches wide
- 7
Place on a lightly greased cookie sheet and bake 30 minutes or until firm
- 8
Reduce oven temperature to 300 degrees F