Cranberry Almond BiscottiUser Submitted Recipe
4 large eggs
1 cup sugar
1 1/2 tablespoons grated orange peel
2 tablespoons canola oil
1 teaspoon vanilla extract
1 teaspoon almond extract
3 1/3 cups all-purpose flour
2 teaspoons baking powder
1 cup chopped almonds
1 cup chopped dried craisins
Beat eggs and sugar at high speed with the Cuisinart Stand Mixer for 5 minutes or until foamy. Add the orange rind, oil and extracts, beating until blended.
Combine flour and baking powder; add to sugar mixture, beating well. Fold in almonds and craisins. Cover and freeze 30 minutes or until firm.
Divide dough in quarters; shape each portion into an 8 x 2 1/2-inch log on a lightly greased baking sheet.
Bake at 325 degrees for 20 minutes or until firm. Cool on baking sheet for 5 minutes. Remove to wire racks to cool.
Cut each log diagonally into 1/2 inch slices with a serrated knife. Place on greased baking sheets.
Bake at 325 degrees for 10 minutes. Turn cookies over, and bake for 10 more minutes. Remove cookies to wire racks to cool.
no nutrition information available
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