Cranberry almond biscotti

2 1/2 dozen

Ingredients

Quantity Ingredient
2¼ cup Flour
1 cup Sugar
1 teaspoon Baking powder
½ teaspoon Baking soda
1 teaspoon Cinnamon
½ teaspoon Nutmeg
2 Eggs
2 Egg whites
1 tablespoon Almond or vanilla extract
¼ cup Sliced almonds
1 pack (6 oz) CRAISINS Sweetened Dried Cranberries

Directions

FORMATTED BY TRISH MCKENNA

Preheat oven to 325 degrees F.

Combine dry ingredients in a medium mixing bowl. Whisk together eggs, egg whites and almond or vanilla extract in a separate mixing bowl. Add 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 half and pat each half into a log approximately 14 inches long and 1½ 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 degrees F. Cut biscotti into ½ inch wide slices. Stand upright on cookie sheet and bake for an additional 20 minutes. Let cool and store ina looseley covered container. Makes 2 ½ dozen.

No nutritional information available.

FROM: A coupon supplement to the Sunday paper. Formatted to MM by Trish McKenna 9/27/96.

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