Biscotti Cranberry AlmondCuisine: Parve Category: Cookies Servings: 12 Ingredients:1 1/4 to 1 3/4 cups flour2 teaspoons baking powder 1/4 teaspoon each: cinnamon, salt 1 cup each: dried cranberries, chopped almonds 3 eggs 1/2 cup sugar 2 teaspoons amaretto or 1 teaspoon almond extract Instructions:Heat oven to 350 degrees. Combine flour, baking powder, cinnamon and salt in large mixing bowl. Stir in cranberries and almonds. Beat eggs, sugar and amaretto in medium bowl with a mixer until light and fluffy, 3 minutes. Pour egg mixture into flour mixture. Beat just to combine. Turn dough out onto lightly floured surface. Knead to make soft, slightly sticky dough. If dough is too sticky to roll, knead in about 1/2 cup more flour. Divide dough into three equal pieces. Form each piece into a loaf about 8 inches long. Place loaves on a parchment-lined cookie sheet, 4 inches apart. Bake until golden brown, 20 to 25 minutes. Cool slightly. Slice loaves diagonally into 1/2-inch slices. Lay slices on cookie sheet in a single layer. Bake until well browned, 10 to 15 minutes. Remove from oven and let cool. Store, wrapped in wax paper, in cookie tin. Or freeze, double-wrapped, for up to 3 months. Mandelbrot variation: To the recipe above, add 1 1/4 cups more flour to the flour mixture; beat in 1/2 cup brown sugar and 1/3 cup vegetable oil to the egg mixture; eliminate the cinnamon, if you like. not triedClick Here To Return To The Recipe List This Page Generated By: |