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Almond Biscotti with dried Cranberries from Karen Gubbiotti
- 1 cup blanched , roasted, chopped Almonds
- 1 tsp. Baking Powder
- 1/8 tsp. Salt
- 2 cups All- purpose Flour
- 3/4 c. Granulated Sugar
- 3 large Eggs
- 1 tsp. Vanilla
- 1/2 tsp. Almond Extract
- 1 c. Dried Cranberries
- Preheat oven to 350 degrees.
- Toast almonds for 8-10 minutes until lightly browned. Let cool then chop coarsely & set aside.
- Reduce oven temp. To 300 degrees & line a baking sheet with parchment paper.
- In bowl of electric mixer combine flour, sugar,baking powder, & salt. Beat until blended. ( approx. 30 sec)
- In a small bowl lightly beat eggs & extracts together & set aside. Gradually add egg mixture & beat until dough forms, adding almonds & Cranberries about half way through.
- With floured hands divide dough in half.
- On a lightly floured surface roll each half into a log about 10" long & 2" wide.
- Transfer logs to prepared baking sheet & bake for 35 - 40 minutes or until firm to the touch. ( logs will spread during baking).
- Remove from oven & let cool on a wire rack for about 10 minutes.
- Transfer logs to cutting board & using a serrated knife cut log into slices approx. 1" thick on the diagonal, turn slices over & bake another 10 minutes.
- Remove from oven & let cool. Store in air tight container.