Cranberry Almond Biscotti

Happy Monday all! I hope everyone had a fabulous weekend and you were able to get outside and enjoy this 50 degree weather while it lasts!

Step One: Gather the ingredients.

 Step Two: Mix together the wet and dry ingredients, and form two 12x2 logs. 

Use wet hands to handle the dough more easily.

Recipe adapted from All Recipes

Step Three: Bake at 300 degrees for 35 minutes or until golden. Remove from oven and 

allow to cool for 10 min. Set oven to 275 degrees. Cut logs diagonally into 3/4 inch strips. 

Turn cookies on the side and bake an additional 10 minutes. 

CRANBERRY ALMOND BISCOTTI | Yield: 20 cookies | Total Time: 1 hr. 20 min.

INGREDIENTS:

1/4 C light olive oil
3/4 C white sugar
2 tsp vanilla extract
1/2 tsp almond extract
2 eggs
1 3/4 C flour
1/4 tsp salt
1 tsp baking powder
1/2 C dried cranberries
1 1/2 C slivered almonds

DIRECTIONS:

Preheat oven to 300 degrees. In a large bowl, mix together oil and sugar. Add vanilla and almond extracts, then beat in eggs. Combine flour, salt, and baking powder; gradually stir into egg mixture. Mix in cranberries and almonds by hand.

Divide dough in half. Form two logs (12x2 inches) on a parchment lined cookie sheet. TIP: wet hands with cool water to handle dough more easily.

Bake for 35 minutes, or until logs are golden. Remove from the oven and cool 10 minutes. Reduce oven heat to 275 degrees.

Cut logs on the diagonal into 3/4 inch thick slices. Lay on sides on parchment covered cookie sheet. Bake approximatley 10 minutes, or until dry. Allow to cool before operation devour ensues.