Tassel Ridge® Cranberry Almond Biscotti


2¼ cups flour

1 cup sugar

1 tsp baking powder

½ tsp baking soda

2 eggs

2 egg whites

1 Tbsp vanilla

2 tsp almond extract

1 cup sliced almonds

1¼ cup dried cranberries


Preheat oven to 325°F. Combine flour, sugar, baking powder, and baking soda in large bowl. Whisk eggs, egg whites, vanilla, and almond extract in medium bowl. Add to flour mixture. Mix until dry ingredients are just moistened. Add almonds and cranberries. Mix well. Divide dough in half. Place on a floured surface. Form into 2 long loaves, 1¼ to 1½ inches thick. Place on greased cookie sheet. Bake 30 minutes, or until dough becomes firm. Remove from oven and let cool enough to handle. Cut into slices, about ½- inch thick. Place slices back on cookie sheet. Bake for an additional 20 minutes. Remove from oven. Cool before serving. Makes about 24 slices.

Wine Recommendation—Tassel Ridge Iowa Prairie Snow®

Category : KIOA Recipe of the Week Posted on December 8, 2015

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