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Cranberry Almond Biscotti


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.

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2 dozen

Nutritional Information
Per Serving

no nutrition information available

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