Cranberry Almond Biscotti
Posted by: Jerseygirl  Fri, 29 Apr 2005, at 11:37 a.m.
 

Ingredients:
2 1/2 cups all-purpose flour
1 1/2 cups sugar
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 cup unsalted butter, softened
2 eggs
1 teaspoon almond extract
1 (6-oz.) pkg. dried cranberries
3/4 cup sliced almonds
1 egg white
 

Directions:
Heat oven to 325°F. Line baking sheet with parchment paper. In medium bowl, combine flour, sugar, baking powder, salt, cinnamon and nutmeg; mix well.

In another medium bowl, beat butter at medium speed until soft and smooth. Add eggs and almond extract; beat well. Add to flour mixture; mix well. Stir in cranberries and almonds.

In small bowl, whisk egg white until foamy. Divide dough in half. Roll 1 half on large sheet of plastic wrap; shape into 14x1 1/2-inch log. Remove plastic wrap and place on baking sheet; repeat with remaining half of dough, arranging logs as far apart as possible on baking sheet. Press down logs to flatten slightly. Brush logs with egg white.

Bake at 325°F for 30 minutes; cool. Remove from parchment.With serrated knife, cut loaves diagonally into 1/2-inch-thick slices. Reduce oven temperature to 300°F. Return to unlined baking sheet. Bake an additional 20 minutes. Cool on wire racks.

Makes 40 cookies