Holiday Recipe: Cranberry-Almond Biscotti from the Francis Malbone House

Cranberry-Almond Biscotti Recipe

Makes about 30 Cookies

Ingredients:

• 2 ¼ cup all-purpose flour
• 2 egg whites
• 1 cup granulated sugar
• 2 eggs
• 1 tsp. baking powder
• 1 tbsp. vanilla or almond extract
• ½ tsp baking soda
• ¾ cup sliced almonds
• 1 cup sweetened dried cranberries

Instructions:

1. Preheat oven to 375°F with rack in the middle of the oven.
2. Combine dry ingredients in a medium mixing bowl.
3. Whisk together egg whites, eggs and vanilla or almond extract in a separate bowl.
4. Add egg mixture to dry ingredients, mixing just until moist.
5. Add dried cranberries and almonds and mix thoroughly.
6. On a floured surface, divide batter in half and pat each half into a log approximately
   14-inches long and 1 ½-inches thick.
7. Place on a cookie sheet and bake 30 minutes or until firm.
8. Cool on a wire rack about 10 minutes, or until cool enough to handle.
9. Cut biscotti on the diagonal into ½-inch slices.
10. Reduce oven temperature to 300°F.
11. Place cut biscotti upright on a cookie sheet, placing them about an inch apart.
12. Bake for an additional 20 minutes.
13. Let cool and store in a loosely covered container.