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Almond Cranberry Biscotti

5.00 Mitt(s) 1 Rating(s)1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5

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Level: Easy

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Description

This biscotti has become a favourite at our Thanksgiving gathering.

Ingredients

  • 2-¼ cups Flour
  • 1 cup Sugar
  • 1 teaspoon Baking Powder
  • ½ teaspoons Baking Soda
  • 2 whole Eggs
  • 2 whole Egg Whites
  • 1 Tablespoon Almond Extract
  • 1 bag (14oz) Silvered Almonds
  • 1 bag (14oz) Craisins Or Dried, Sweetened Cranberries
  • 2 Tablespoons Lemon Zest
  • 1 cup White Chocolate Chips
  • 1 Tablespoon Vegetable Oil

Preparation

Preheat the oven to 325F. Combine the dry ingredients (flour through baking soda on the above list) in the bowl of a stand mixer. Once combined, set aside.

In a separate bowl, whisk together the eggs, egg whites, and almond extract. Add the egg mixture to the dry ingredients. Blend until combined.

Next, add the almonds, dried cranberries and the lemon zest. Combine well and when done, dump it out onto a greased baking tray.

Make a long, rectangular loaf out of the dough. The loaf could be anywhere from 1/4 ” to 1/2″ thick.

Bake in the preheated oven for 30 minutes and remove from the oven. Turn the oven down to 300F.

Cut the loaf into strips along the width/short side of the rectangle. Turn each piece of biscotti onto its side and place it back into the oven for an additional 20 minutes. Remove and place on a wire cooling rack.

In a microwave safe bowl, add the white chocolate and the oil. Cook for about 2 minutes at 30 second intervals to melt the chocolate. It should be pouring consistency. Drizzle the chocolate over the cooled biscotti. Allow the chocolate to harden (at room temperature or in the fridge) before serving.

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Profile photo of Jo

Jo on 12.21.2011

Love this flavor combination! I actually omitted the glaze, and reduced the almonds and cranberries by half, but they still turned out wonderful and full of flavor and texture.

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