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Almond Cranberry Biscotti

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PREP TIME
30 min
COOKING TIME
50 min
TOTAL TIME
90 min
SERVINGS
15 servings
Dessert Italian
Almond Cranberry Biscotti
Ingredients
  • 2 1/4 cups all-purpose flour
  • 1 cup white sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 2 egg whites
  • 2 eggs
  • 1 tablespoon vanilla extract
  • 3/4 cup sliced almonds
  • 1 cup sweetened-dried cranberries
Instructions
1
Preheat your oven to 325 degrees Fahrenheit, which is equivalent to 170 degrees Celsius.
2
Mix together the dry ingredients in a medium-sized bowl. Using an electric mixer on a moderate setting, whisk these ingredients together until well combined.
3
In a separate bowl, combine the eggs, egg whites, and either vanilla or almond extract. Whisk these ingredients together until smooth.
4
Gradually add the egg mixture to the dry ingredients, mixing only until they come together in a moist consistency. Then add some dried cranberries and almonds to the mixture, ensuring everything is well incorporated.
5
On a lightly floured surface, divide the batter in half and shape each portion into a log approximately 14 inches long and 1 1/2 inches thick. Place these logs on a baking sheet.
6
Bake the logs in the preheated oven for 30 minutes or until they are firm. Remove them from the oven and let them cool on a wire rack for about 10 minutes, or until they are cool enough to handle.
7
Using a sharp knife, cut the logs into 1/2-inch thick slices along their diagonal. Reduce your oven temperature to 300 degrees Fahrenheit, which is equivalent to 150 degrees Celsius.
8
Arrange the cut biscotti upright on a baking sheet, leaving about an inch of space between each one. Bake for an additional 20 minutes.
9
Once the biscotti are done, let them cool completely before storing them in a loosely covered container.