I modified a recipe to make this a darker biscotti. For a richer almond flavor, use almond extract instead of the vanilla.
Ingredients
- ¼ cups all-purpose flour: 2 piece
- white sugar: 1 cup
- baking powder: 1 tsp
- baking soda: 0.5 tsp
- egg whites: 2 piece
- eggs: 2 piece
- vanilla extract: 1 Tbsp
- almonds: 0.75 cup (sliced)
- sweetened-dried cranberries: 1 cup
Metric Conversion
Stages of cooking
-
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 about 10 minutes, or until cool enough to handle.
-
Cut biscotti on the diagonal into 1/2-inch slices. Reduce oven temperature to 300 degrees F (150 degrees C). Place cut biscotti upright on a cookie sheet, spacing them about an inch apart, and bake for an additional 20 minutes. Let cool and store in a loosely covered container.
