Ingredients Jump to Instructions ↓

  1. 2 1/4 cups all-purpose flour

  2. 1 cup white sugar

  3. 1 teaspoon baking powder

  4. 1/2 teaspoon baking soda

  5. 2 egg whites

  6. 2 eggs

  7. 1 tablespoon vanilla extract

  8. 3/4 cup sliced almonds

  9. 1 cup sweetened-dried cranberries

Instructions Jump to Ingredients ↑

  1. Preheat oven to 325 degrees F (170 degrees C). Combine dry ingredients in a medium sized mixing bowl. Whisk together eggs, egg whites, and vanilla or almond extract 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 (150 degrees C). Cut biscotti into 1/2 inch slices. Place cut biscottis on a cookie sheet and bake for an additional 20 minutes. Let cool and store in a loosely covered container.


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