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Cranberry Almond Biscotti

2 1/4 cups flour
1 cup sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon nutmeg
2 large eggs
2 egg whites
1 Tablespoon almond or vanilla extract
1 1/4 cups sweetened dried cranberries
3/4 cup sliced almonds

Preheat oven to 325F.

Combine dry ingredients in a medium bowl. Whisk together eggs,
egg shites and almond or vanilla extract in a separate mixing bowl.
Add to dry ingedients, mixing until just moist, using an electric
mixer on medium speed. Add dried cranberries and almonds; mix

On a floured surface, divide the batter in half and pat each half
into a log approximately 14 inches long and 1 1/2 inches wide.
Place on a cookie sheet and bake for 30 minutes.

Reduce oven temperature to 300F. Cut biscotti into 1/2 inch slices.
Stand upright on cookie sheet and bake for an additional 20 minutes.
Let cool and store in a loosely covered container.

Makes 2 1/2 dozen.


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1 of 1 people found the following review helpful:
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Wouldn't recommend, July 21, 2004 - 01:09 PM
Reviewer: Anonymous from Michigan
I tried several biscotti recipes and this was the worst. It was very "doughy". Compared to other recipes, it had more flour. Dough was thick and tasted like flour. I ended up throwing away the biscotti after tasting.

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1 of 2 people found the following review helpful:
Taste: (n/a) Ease of Prep: (n/a) Appearance: (n/a)
no shortning, June 1, 2004 - 09:15 AM
Reviewer: Anonymous from New Castle PA
there is no shortning in this recipe. should there be???

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