Delight in the perfect combination of tangy cranberries and crunchy almonds with these delicious biscotti. Perfect for dipping in your favorite hot beverage!
Ingredients: 1 cup all-purpose flour. 1/2 cup granulated sugar. 1/2 teaspoon baking powder. 1/4 teaspoon salt. 1/2 cup dried cranberries. 1/2 cup almonds, chopped. 2 large eggs. 1/2 teaspoon vanilla extract.
Instructions: Preheat the oven to 350F 175C and line a baking sheet with parchment paper. In a mixing bowl, whisk together the flour, sugar, baking powder, and salt. Stir in the dried cranberries and chopped almonds. In a separate bowl, beat the eggs and vanilla extract until well combined. Add the egg mixture to the dry ingredients and mix until a dough forms. Divide the dough in half and shape each half into a log on the prepared baking sheet. Bake in the preheated oven for about 20-25 minutes, or until the logs are firm and slightly golden. Remove from the oven and let the logs cool for about 10 minutes. Reduce the oven temperature to 325F 165C. Using a sharp knife, slice the logs diagonally into biscotti cookies. Place the sliced cookies back on the baking sheet and bake for an additional 15-20 minutes, turning them halfway through, until they are crisp. Let the biscotti cool completely before serving.
Prep Time: 15 minutes
Cook Time: 40 minutes
marÃa rosa mÃstica madre de la iglesia
