Cranberry Almond Biscotti Tasty Recipes

Tuesday, July 2, 2019

Cranberry Almond Biscotti

"I modified a recipe to make this a darker biscotti. For a richer almond flavor, use almond extract as opposed to the vanilla."

Ingredients :

2 1/four cups all-purpose flour
1 cup white sugar
1 teaspoon baking powder
half of teaspoon baking soda
2 egg whites
2 eggs
1 tablespoon vanilla extract
three/four cup sliced almonds
1 cup sweetened-dried cranberries

Instructions :

Prep : 30M	Cook : 15M	Ready in : 1H30M

Preheat oven to 325 stages F (170 tiers C).
Combine dry elements in a medium sized blending bowl. Whisk collectively eggs, egg whites, and vanilla or almond extract in a separate blending bowl.
Add egg mixture to dry substances, blending just until moist, the usage of an electric mixer on medium speed. Add dried cranberries and almonds; mix very well.
On floured floor, divide batter in half and pat every half into a log about 14 inches long and 1 half inches thick. Place on a cookie sheet and bake 30 minutes or till corporation. Cool on a cord rack about 10 mins, or till cool sufficient to handle.
Cut biscotti at the diagonal into half of-inch slices. Reduce oven temperature to three hundred tiers F (one hundred fifty tiers C). Place cut biscotti upright on a cookie sheet, spacing them about an inch aside, and bake for a further 20 mins. Let cool and keep in a loosely covered box.

Notes :

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