Cook the Book – Cranberry Almond Biscotti

Cranberry-Almond Biscotti

A passenger of ours, Lauren Hubbell, gave this recipe to me.  To dress them up a bit, dip one end of the biscotti into melted semi-sweet chocolate and place on waxed paper to cool.  Biscotti are crunchy and store well.  They’re excellent for dipping into coffee, hot cocoa, or whatever you’d like.

2 1/4 cups all-purpose flour
1 cup sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
4 large eggs
1 teaspoon vanilla extract
1 1/4 cups dried cranberries
1 cup whole almonds

Preheat oven to 325°. Grease one cookie pan. Mix together all the ingredients.  The dough will be stiff and sticky. Grease your hands well and form the dough into 2 logs (1 x 2 x 15 inches) place on the greased cookie pan. Bake for 30 minutes. Remove the logs from pan to rack and cool for 5-10 minutes. Reduce the oven temperature to 300°. While still warm, slice the logs at an angle into 3/4-inch slices.  Place the slices on an ungreased cookie pan and bake for an additional 20 minutes. Remove from pan and cool on rack.

Makes 2 dozen

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