Cranberry Almond Biscotti
Ingredients:
2½ cups all-purpose flour
1¼ cup sugar
1 teaspoon baking powder
3 medium eggs
2 egg yolks
1 teaspoon vanilla flavoring
1 teaspoon almond flavoring
½ cup Craisins
1½ cup sliced almonds
Zest of one lemon or lime
Directions:
Mix flour, sugar and baking powder in a large mixing bowl. In separate bowl mix eggs and egg yolks together. Add vanilla, almond flavoring, cranberries and 1¼ cup of the nuts and the zest. Gradually add the dry mixture to the wet mixture, stirring until just barely blended.
Sprinkle flour on work surface. Using greased hands, form dough into three 4-inch by 9-inch rolls that are 2 inches thick. Place on greased cookie sheet, several inches apart. Press remaining almonds on top of dough.
Bake for 20 to 25 minutes at 285 degrees or until the dough is no longer "doughy". Remove from oven and cool slightly. (You must not cool the dough completely or it will get too hard to cut). While warm, cut through each roll at an angle into 1 ½ inch pieces. Turn pieces on side and return to cookie sheet.
Bake again for 10 to 15 minutes. Remove from oven and turn each piece onto another side. Bake for 10 more minutes. If you prefer softer biscotti, omit the last 10 minutes of baking.
The biscotti will keep for several weeks if stored in an airtight container. Yields: 36 to 40 Biscotti
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