Mike’s almond cranberry biscotti

Mike’s Almond – Cranberry Biscotti

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3-3/4 cups flour
2-1/2 cups sugar
4 eggs (room temperature)
2 egg yolks (room temperature)
1 teaspoon baking powder
Pinch of salt
1 teaspoon vanilla extract
1-2/3 cups raw almonds, toasted and roughly chopped
1 cup of dried cranberries

Pour flour into large mixing bowl. Make a well in the center and place sugar, 3 eggs, yolks, baking powder, salt, and vanilla into well. Work the flour into the ingredients in the well until smooth. Knead in the almonds thoroughly for about 5 minutes.

Grease and flour 2 baking sheets that are at least 15 inches long. Divide dough in half. Roll each piece of dough on floured surface into 2-1/2 inch wide logs. Place the logs at least 2 inches apart on prepared baking sheets. Beat remaining egg and brush over tops of logs.

Heat oven to 350 degrees. Bake for 50 minutes. Remove from oven. Reduce temperature to 325. Cut the logs diagonally into 1/2-inch slices and lay, cut side up, on the sheets. Return to oven for another 15 minutes. Cool on racks.

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