Enjoy the delightful combination of crunchy almonds and sweet cranberries in these rustic biscotti. Perfect for dipping in your favorite coffee or tea.
Ingredients: 2 cups all-purpose flour. 1 cup granulated sugar. 1 tsp baking powder. 1/2 tsp salt. 3 large eggs. 1 tsp vanilla extract. 1/2 cup almonds, chopped. 1/2 cup dried cranberries.
Instructions: Warm the oven up to 350F 175C and put parchment paper on a baking sheet. Whisk the flour, sugar, baking powder, and salt together in a bowl. Two eggs and vanilla extract should be mixed well in a different bowl. Then, add the wet mixture to the dry ones and mix them together until a dough forms. Add the chopped almonds and dried cranberries and mix them in. Split the dough in half and roll each half into a log shape on the baking sheet that has been prepared. For a shiny finish, beat the last egg and brush it over the top of the logs. After the oven is hot, bake the logs for 25 to 30 minutes, or until they feel firm. Take the logs out of the oven and let them cool for 15 minutes. Bring the oven's temperature down to 325F 160C. Carefully cut the logs into 1/2-inch slices across the diagonal with a sharp knife. Put the slices back in the oven with the cut side down on the baking sheet. After that, bake for another 15 to 20 minutes, flipping the slices over once, until they are golden and crisp. Let the biscotti cool all the way down on a wire rack after taking them out of the oven. After the biscotti has cooled, put it in a container that won't let air in.
Prep Time: 20 minutes
Cook Time: 50 minutes
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