Cranberry
Biscotti Recipe
Ingredients
:
3
large eggs, room temperature
1
cup sugar
1
teaspoon vanilla extract
2-1/2
cups all-purpose flour
1/2
teaspoon baking soda
1/2
teaspoon baking powder
1/2
teaspoon salt
1
cup ground almonds
1
cup dried cranberries, chopped
Preheat
oven to 350°. In a large bowl, beat eggs, sugar and vanilla until well-blended.
In another bowl, whisk together flour, baking soda, baking powder and salt;
gradually stir into egg mixture. Stir in ground almonds and cranberries
(mixture will be stiff).
Divide
dough in half. Using lightly floured hands, shape each portion into a 9x3-in.
rectangle on a parchment paper-lined baking sheet. Bake until lightly browned,
about 25 minutes.
Cool
on pans on wire racks until firm. Reduce oven setting to 325°. Transfer baked
rectangles to a cutting board. Using a serrated knife, cut diagonally into
1/2-in. slices. Place on baking sheets, cut side down.
Bake
until lightly browned, 8-10 minutes per side. Remove from pans to wire racks;
cool completely. Store in an airtight container.
Nutrition
Facts :
1
cookie: 89 calories, 2g fat (0 saturated fat), 16mg cholesterol, 63mg sodium,
17g carbohydrate (9g sugars, 1g fiber), 2g protein.
