Easy AMAZING Cranberry Biscotti Recipe Needed
Dried cranberies (and I am with chowser in wondering if fresh ones would be too wet to use for biscotti) but I made these cranberry-pistachio biscotti 2 years ago and am still getting requests for more. I used more butter after looking at several other recipes, and less sugar. I am very far from being an experienced baker but these came out looking and tasting fantastic. http://www.marthastewart.com/329049/c...
This recipe has always been popular.
Cranberry Almond Biscotti
2 ¼ C. flour
1 C. sugar
1 t baking powder
½ t baking soda
1 t cinnamon
½ t nutmeg
2 egg whites
1 T almond or vanilla extract (I use almond)
¾ C. sliced almonds
1 6 oz pkg of Craisins
Preheat oven to 325 degrees. Combine dry ingredients in a medium mixing bowl. Whisk together eggs, egg whites and extract in a separate mixing bowl. Add to dry ingredients, mixing just until moist, using an electric mixer on medium speed. Add dried cranberries and almonds, mix thoroughly. On a floured surface, divide batter in ½ and pat each half into a log approximately 14 inches long and 1 ½ inches wide. Place on a cookie sheet and bake for 30 minutes or until firm. Cool on a wire rack. Reduce oven temperature to 300. Cut biscotti into ½ inch wide slices using a serrated knife if you have one. Stand upright on a cookie sheet and bake for an additional 20 minutes. Let cool and store in a loosely covered container. Makes 2 ½ dozen.