The sweet taste of cranberry adds the perfect amount of fruity flavor to this classic Italian cookie.
How To Make Cranberry Biscotti
Ingredients
- 2 1/3 cup all-purpose flour
- 1 cup granulated sugar
- 1 1/2 tsp baking powder
- 1 1/4 tsp cinnamon
- 1/2 tsp nutmeg
- 2 large eggs
- 2 large egg whites
- 1 tbsp vanilla extract
- 1 1/2 cup cranberries, fresh or frozen, chopped
- 3/4 cup almonds, sliced
Instructions
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Preheat oven to 325° F.
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Combine the flour, sugar, baking powder, cinnamon and nutmeg in a large mixing bowl.
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Whisk the eggs, egg whites and vanilla together and add to the dry ingredients, mixing until just moistened.
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Add cranberries and almonds and mix thoroughly. Turn out onto a floured surface and divide batter in half.
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Pat each half into a log about 14 inches long and 2 inches wide.
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Place on a lightly greased cookie sheet and bake 30 minutes or until firm.
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Cool so the biscotti loaves can be handled. Reduce oven temperature to 300° F.
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Cut the loaves crosswise into 1/2-inch slices. Turn the slices cut side up on the cookie sheet and return to the oven.
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Bake for 10-15 minutes or until firm and dry. Cool and keep in a tight container.
Nutrition
- Sugar: 7g
- :
- Calcium: 28mg
- Calories: 92kcal
- Carbohydrates: 16g
- Cholesterol: 12mg
- Fat: 2g
- Fiber: 1g
- Iron: 1mg
- Potassium: 48mg
- Protein: 2g
- Saturated Fat: 1g
- Sodium: 33mg
- Vitamin A: 21IU
- Vitamin C: 1mg
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