December 5, 2015 by: Julie Mcaferty
Cranberry Almond Biscotti
Day 5 of our Christmas cookie fest! We love this cranberry almond biscotti with a cup of great Seattle coffee or tea. It is perfect for dunking, but is soft enough to enjoy on its own too. The cranberries and almonds give it a pretty Christmas look and outstanding flavor. These cookies keep for quite awhile in a cookie tin so they are nice for gift giving.
2 1/4 cups flour
1 cup white sugar
1 tsp. baking powder
1/2 tsp. baking soda
2 egg whites
1 Tbsp. vanilla extract
3/4 cup sliced almonds
1 cup sweetened-dried cranberries
1. Preheat oven to 325F
Combine dry ingredients in a medium sized mixing bowl. Whisk together eggs, egg whites, and vanilla in a separate mixing bowl.
Add egg mixture to dry ingredients, mixing just until moist, using an electric mixer on medium speed. Add dried cranberries and almonds; mix thoroughly.
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.
Reduce oven temperature to 300 degrees F. Cut biscotti into 1/2 inch slices(on the diagnal). Place cut biscottis on a cookie sheet and bake for an additional 20 minutes.