Cranberry Almond Biscotti Recipe
Yield: 2 1/2 dozenRecipe by luhu.jp
Ingredients:
FORMATTED BY TRISH MCKENNA
2 1/4 cup: Flour,
1 cup: Sugar,
1 tsp: Baking powder,
1/2 tsp: Baking soda,
1 tsp: Cinnamon,
1/2 tsp: Nutmeg,
2: Eggs,
2: Egg whites,
1 tbsp: Almond or vanilla extract,
1/4 cup: Sliced almonds,
1 package: , (6 oz) CRAISINS Sweetened Dried Cranberries
Directions:
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 1 1/2 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 1/2
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 1/2 dozen.
No nutritional information available.
FROM: A coupon supplement to the Sunday paper. Formatted to MM by
Trish McKenna 9/27/96.
Source from luhu.jp
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 1 1/2 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 1/2
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 1/2 dozen.
No nutritional information available.
FROM: A coupon supplement to the Sunday paper. Formatted to MM by
Trish McKenna 9/27/96.
Source from luhu.jp