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Category: Breakfast

(Updated 1/2/2013)
Almond Cranberry Biscotti


2 ¼ cups Bronze Chief whole wheat flour
1 cup sugar
1 tsp baking powder
½ tsp baking soda
½ tsp nutmeg
2 eggs plus 2 egg whites
1 Tablespoon almond or vanilla extract
1 ½ cups dried cranberries
¾ cup sliced almonds


Preheat oven to 325 degrees F. Combine dry ingredients in a medium mixing bowl. Whisk together eggs, egg whites and extract in a separate bowl. Add to dry ingredients, mix 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 about 14 inches long and 1 ½ inches wide. Place on cookie sheet. Bake in preheated oven for 30 minutes. Remove from oven, reduce temperature to 300 degrees F. Cut biscotti into ½ inch slices. Place slice side up on cook sheet and bake an additional 20 minutes. Let cool before storing in loosely covered container.