Cranberry Biscotti with Almonds
by Janet P
This is what traditional biscotti is *supposed* to taste like. Biscotti are not supposed to have oils or fats in them and are supposed to be one of the more nutritious cookies that you can make as a result. Because there is no butter, margarine or oil this dough will need to be kneaded for a few minutes, till the dough moistens and comes together otherwise when they are separated into the two separate logs, the dough will be a bit crumbly and unmanageable.
You can "knead" the cookie dough in the bowl you are working with. You may need to wet your hands to avoid copious amounts of batter sticking to you, but it will make much less mess.
2 1/4 cups all-purpose flour
1 cup white sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
2 egg whites
1 tablespoon vanilla extract
3/4 cup sliced almonds
1 cup sweetened-dried cranberries
1. Line a baking sheet with parchment paper or silicon baking mat and set aside.
2. Place one oven rack in the middle of your oven and preheat oven to 325 degrees F (170 degrees C).
3. I a medium bowl combine dry ingredients and whisk to blend
4.In another bowl whisk together eggs, egg whites, and vanilla or almond extract.
5. Add egg mixture to dry ingredients, mixing just until moist, using an electric mixer on medium speed.
6. Add dried cranberries and almonds; mix thoroughly.
7. Turn out on to floured surface, divide batter in half and pat each half into a log approximately 14 inches long and 1 1/2 inches thick.
8. Place on prepared baking sheet and bake 30 minutes or until firm.
9. Remove from oven and cool on a wire rack about 10 minutes or until cool enough to handle. Reduce oven temperature to 300 degrees F (150 degrees C).
10.Transfer to cutting board and cut biscotti on the diagonal into 1/2-inch slices.
11. Place cut biscotti upright on a cookie sheet, spacing them about an inch apart, return to oven and bake for an additional 20 minutes.
12. Let cool completely and store in a airtight container to maintain freshness.