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Tuesday, December 8, 2009

ALMOND CRANBERRY BISCOTTI



My husband and son love biscotti, I've never made it before so I thought I would give it a try. I found a recipe for almond biscotti in a old Womans Day magazine and I added a few of my own touches. If I would have known how easy this was I would have made it along time ago. This is definitely a keeper.

2 large eggs
1/2 cup granulated sugar
1/2 cup oil
1 T almond extract
1 1/2 tsp baking powder
1 1/2 cups All purpose flour
3/4 cup sliced almonds, toasted and cooled
1/4 cup crasins
Decoration confectioner's sugar

1. Heat oven to 350. Coat a baking sheet with nonstick spray.

2. Vigorously whisk eggs,sugar,oil, and extract in a large bowl until blended. stir in baking powder, then flour until combined. Stir in almonds and crasins

3. Spoon a third of the dough onto a prepared baking sheet. With floured hands (dough will be soft and sticky) I found a large spoon worked better. form dough into an 11x2 in-strip. Repeat with remaining dough, making 2 more strips Place about 1 1/2 inch apart on the baking sheet( Don't panic if the dough starts spreading together just push them apart with your spoon.)

4. Bake 20 to 23 min or until firm and bottoms are golden. Cool on baking sheet on a wire rack 5 min. then transfer to a cutting board. Using a sharp serrated knife, slice strips diagonally into 1/2 in. thick slices. Lay slices flat on baking sheet.

5. Bake 12 to 15 min. turning biscotti over halfway through baking, until lightly toasted. Transfer to a wire rack to cool. if desired, dust with confectioners sugar before serving.

Store airtight at cool room temperature up to two weeks or freeze up to two months.
These freeze beautifully so you may want to double the recipe.
Enjoy with tea or coffee.
Enjoy!
Allison
allisonskitchen.blogspot.com

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