Dried Cranberry Biscotti

DRIED CRANBERRY BISCOTTI
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Preheat oven to 350' F.

2 1/2 cups all purpose flour
1 tsp baking powder
1/2 tsp salt

Combine flour baking powder and salt in bowl and whisk to blend.

1 1/2 cups sugar
1/2 cup (1 stick) unsalted butter at room temperature
2 large eggs
1/2 tsp almond extract

In an electric mixer bowl beat sugar, butter,eggs and almond extract until well blended.

Flour mixture
1 1/2 cups dried cranberries
Baking sheet
Parchment paper
1 egg white

Add flour mixture and dried cranberries and blend. Divide dough in half. Using floured hands, form each half into log 2 1/2 inch wide, 9 1/2 inch long, 1 inch high. Transfer logs, evenly spaced, to large baking sheet lined with parchment paper. Which egg white in small bowl until foamy; brush egg white glaze on top and sides of each log. Bake logs until golden brown, abdout 35 minutes. The logs will spread out. Maintain oven temperature. Discard parchment paper. Cool completely on sheet on rack. Using a serrated knife, slice logs on the diagonal into 1/2 inch wide pieces. Arrange slices, cut side down on the same baking sheet. Bake 10 minutes. Turn biscotti over. Continue baking until just beginning to color, about 5 minutes. Transfer to rack for cooling.

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DRIED CRANBERRY BISCOTTI (Source: unknown)
Return to menu	Next pastry recipe
Preheat oven to 350' F. 2 1/2 cups all purpose flour 1 tsp baking powder 1/2 tsp salt Combine flour baking powder and salt in bowl and whisk to blend. 1 1/2 cups sugar 1/2 cup (1 stick) unsalted butter at room temperature 2 large eggs 1/2 tsp almond extract In an electric mixer bowl beat sugar, butter,eggs and almond extract until well blended. Flour mixture 1 1/2 cups dried cranberries Baking sheet Parchment paper 1 egg white Add flour mixture and dried cranberries and blend. Divide dough in half. Using floured hands, form each half into log 2 1/2 inch wide, 9 1/2 inch long, 1 inch high. Transfer logs, evenly spaced, to large baking sheet lined with parchment paper. Which egg white in small bowl until foamy; brush egg white glaze on top and sides of each log. Bake logs until golden brown, abdout 35 minutes. The logs will spread out. Maintain oven temperature. Discard parchment paper. Cool completely on sheet on rack. Using a serrated knife, slice logs on the diagonal into 1/2 inch wide pieces. Arrange slices, cut side down on the same baking sheet. Bake 10 minutes. Turn biscotti over. Continue baking until just beginning to color, about 5 minutes. Transfer to rack for cooling.