This is a great use for that half bag of dried cranberries leftover from Thanksgiving. Biscotti was originally created to be a sturdy baked good that would travel well; this was way before Tupperware. It’s a dunker’s delight and should be enjoyed with tea or coffee. Cool these completely before storing in a loosely covered container.
- 2 1/4 cups all-purpose flour
- 1 cup white sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 2 egg whites &
- 2 whole eggs
- 1 TBSP vanilla extract
- 3/4 cup sliced almonds
- 1 cup dried cranberries
Preheat the oven to 325°F.
In a medium mixing bowl place the flour, sugar, baking powder, and baking soda. Give them a brief stir to be sure everything is evenly distributed.
In another bowl or measuring cup combine the egg whites, eggs, and vanilla.
Combine your wet and dry ingredients and stir until just mixed.
Stir in the dried cranberries and almonds. Stir as little as possible. We’re being gentle to prevent the flour from forming too much gluten.
Dump the dough onto a heavily floured surface, divide in half. Pat, pinch, and pull each half into flattened logs one inch thick, two inches wide, and about twelve inches long.
Place on a greased cookie sheet and bake at 325°F for 30 minutes. Transfer the logs to a wire rack and allow to cool for ten minutes. Reduce the oven’s heat to 300°F.
Use a serrated knife to slice the biscotti into 1/2″ pieces. Arrange the slices flat side up on your baking sheet. Bake for an additional 20 – 25 minutes.
Cool completely. These cookies are even better the next day.