Almond-Cranberry Biscotti

Description

Instead of using cranberries use dried cherries for "Almond-Cherry Biscottis". Recipe Comes from Plumercrest Bed and Breakfast. The bake time is 1 hour 15 minutes.

Ingredients

• 3¾ cups flour
• 2½ cups sugar
• 4 eggs (room temperature)
• 1 teaspoon baking powder
• 1 pinch salt
• 1 teaspoon vanilla
• 1⅔ cups raw almond, toasted and roughly chopped
• 1 cup dried cranberries or dried cherries

Directions

1. Pour flour into large mixing bowl.
2. Make a well in the center and place sugar, 3 eggs, all yolks, baking powder, salt, and vanilla into well.
3. Work the flour into the ingredients in the well until smooth.
4. Knead in almonds and cranberries thoroughly for about 5 minutes.
5. Grease and flour 2 baking sheets that are at least 15 inches long.
6. Divide dough in half.
7. Roll each piece of dough on floured surface into 2½ inch wide place the logs 2 inches apart on prepared baking sheets.
8. Beat remaining egg white and brush over tops of logs.
9. Heat oven to 350 °F.
10. Bake 50 minutes.
11. Remove from oven.
12. Reduce temperature to 325 °F.
13. Cut logs diagonally into ½-inch slices and lay, cut side up, on sheets.
14. Return to oven for another 15 minutes.
15. Cool on racks.