Cranberry Almond Biscotti
About this recipe: These are great for Christmas gifts. For a richer almond flavour, use almond extract or almond liqueur instead of the vanilla.
Ingredients
Serves: 15
- 275g (10 oz) plain flour
- 200g (7 oz) caster sugar
- 1 teaspoon baking powder
- 1/2 teaspoon bicarbonate of soda
- 2 egg whites
- 2 eggs
- 1 tablespoon vanilla extract
- 50g (2 oz) sliced almonds
- 100g (4 oz) dried cranberries
Method
Prep:20min ›
Cook:50min ›
Ready in:1hr10min
- Preheat oven to 160 C / Gas mark 3. Line a baking tray with baking parchment.
- Combine dry ingredients in a medium sized mixing bowl. Whisk together eggs, egg whites and vanilla or almond extract in a separate mixing bowl.
- Add egg mixture to dry ingredients, mixing just until moist, using an electric mixer on medium speed. Add dried cranberries and almonds; mix thoroughly.
- On floured surface, divide batter in half and pat each half into a log approximately 35cm (14 in) long and 4cm (2 in) thick. Place on prepared baking tray and bake 30 minutes or until firm. Cool on a wire rack.
- Reduce oven temperature to 150 C / Gas mark 2. Cut biscotti into thin slices. Place cut biscottis on a baking tray and bake for an additional 20 minutes. Let cool and store in a loosely covered container.
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Reviews (12)
Used different ingredients. I used 2 tablespoons of milk instead of egg whites, chopped glacé cherries instead of cranberries and Splenda as opposed to sugar. I will definitely buy some sugar for them next time as they weren't quite as sweet as my testers would have liked, but it was brilliant to make and the result is almost perfect! :D - 25 Sep 2010
These are lovely! Really easy to make and look really good. I have brought some cellophane bags and I am going to make some more to give to people for Chirstmas! - 12 Dec 2008
Used different ingredients. This is so easy (for biscotti). I added 1 t. cinnamon and 1/2 t nutmeg, and used dried instead of fresh cranberrys. This was a welcome recipe that I didn't have to struggle with broken pices at all. - 21 Jul 2008
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