Cranberry Almond Biscotti So Tasty

Saturday, March 10, 2018

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Cranberry Almond Biscotti

"I changed a recipe to make this a darker biscotti. For a richer almond flavor, use almond extract in preference to the vanilla."

Ingredients :

2 1/four cups all-cause flour
1 cup white sugar
1 teaspoon baking powder
half teaspoon baking soda
2 egg whites
2 eggs
1 tablespoon vanilla extract
three/four cup sliced almonds
1 cup sweetened-dried cranberries

Instructions :

Prep : 30M	Cook : 15M	Ready in : 1H30M

Preheat oven to 325 degrees F (170 levels C).
Combine dry substances in a medium sized mixing bowl. Whisk together eggs, egg whites, and vanilla or almond extract in a separate blending bowl.
Add egg combination to dry substances, blending just until moist, the usage of an electric powered mixer on medium speed. Add dried cranberries and almonds; blend thoroughly.
On floured floor, divide batter in half and pat every half of right into a log about 14 inches lengthy and 1 half inches thick. Place on a cookie sheet and bake half-hour or till corporation. Cool on a twine rack about 10 minutes, or until cool enough to deal with.
Cut biscotti on the diagonal into half-inch slices. Reduce oven temperature to three hundred levels F (a hundred and fifty tiers C). Place reduce biscotti upright on a cookie sheet, spacing them about an inch aside, and bake for a further 20 mins. Let cool and keep in a loosely blanketed field.

Notes :

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