Cranberry Almond Biscotti


Adapted from Hay Day.  Makes about 48.


    

  • 8 T (1 stick) unsalted butter

  • 1 C sugar

  • 2 eggs

  • zest of 1 orange

  • 1/4 t almond extract

  • 2 3/4 C all-purpose flour

  • 1 t baking powder

  • 1/2 t salt

  • 4 oz (3/4 C) dried cranberries

  • 1 C slivered almonds




Preheat oven to 325. 


Cream butter and sugar until light and fluffy.  Add eggs, zest, and almond extract.  Mix together dry ingredients and add.  Mix until dough is stiff and pulls from side of bowl. Add almonds. 


Divide dough in half, and form each part into 12x3" flattened log.  Bake on ungreased baking sheet until lightly browned, 25-30 mins. 


Reduce oven temperature to 300.  Remove biscotti and cool 10 minutes. 
Cut logs on diagonal in 1/2" slices, separate. 
Bake additional 20-25 mins.  Remove and cool.


more from Wendy's
kitchen