Ancestral Inheritance Menu Cranberry Almond Biscotti

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Cranberry Almond Biscotti

"I changed a recipe to make this a darker biscotti. For a richer almond flavor, use almond extract as opposed to the vanilla."

Ingredients :

2 1/4 cups all-reason flour
1 cup white sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
2 egg whites
2 eggs
1 tablespoon vanilla extract
3/4 cup sliced almonds
1 cup sweetened-dried cranberries

Instructions :

Prep : 30M	Cook : 15M	Ready in : 1H30M

Preheat oven to 325 tiers F (one hundred seventy degrees C).
Combine dry ingredients in a medium sized mixing bowl. Whisk together eggs, egg whites, and vanilla or almond extract in a separate blending bowl.
Add egg aggregate to dry substances, mixing simply till moist, the usage of an electric powered mixer on medium velocity. Add dried cranberries and almonds; mix thoroughly.
On floured floor, divide batter in half of and pat every half into a log about 14 inches lengthy and 1 1/2 inches thick. Place on a cookie sheet and bake 30 minutes or till firm. Cool on a twine rack about 10 mins, or till cool sufficient to address.
Cut biscotti on the diagonal into half of-inch slices. Reduce oven temperature to three hundred levels F (150 stages C). Place reduce biscotti upright on a cookie sheet, spacing them about an inch aside, and bake for an extra 20 minutes. Let cool and shop in a loosely blanketed container.

Notes :

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