Cranberry Almond Biscotti

I can't believe the year is almost over. It's been a crazy end of year, and I wish I had shared Christmas treats with you earlier, but better late than never.

I made these biscotti for part of my Christmas cookie tins to a few coworkers. My sisters took the bulk of the first batch, and Gary ate the rest in a matter of minutes, so I ended up making a second batch which turned out better anyway! He was glad he was able to enjoy something that was naturally dairy free instead of adapted to be dairy free.

The second time around, I decided to add more almond and add the almond extract, which made the difference. It was a great dessert, as well as a nice breakfast treat to pair with coffee. I may or may not have eaten cookies for breakfast the whole week before Christmas!

The original recipe didn't call for brushing the tops, but I had an extra egg white leftover from another recipe. One of the other biscotti recipes I was using called for brushing the top, so I did that as well. It adds a nice sheen instead of a dry top.

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Cranberry Almond Biscotti
adapted from What's Cooking, Chicago?

ingredients:
3 large eggs
1 1/2 tsp pure vanilla extract
1/2 tsp almond extract
2 cups all purpose flour
3/4 cup granulated white sugar
1 tsp baking powder
1/8 tsp salt
1/2 cup dried cranberries
1/2 cup sliced almonds
milk or egg for brushing

directions:
Preheat oven to 300°F and line a baking sheet with parchment paper.

In a small bowl lightly beat 3 eggs and extracts together. Set aside.

In a bowl of your stand mixer (or with a hand mixer) combine the flour, sugar, baking powder and salt. Mix well to combine. Gradually add the egg mixture and beat until a dough forms, adding the cranberries and almonds about halfway through.

With floured hands divide dough in half. On a lightly floured surface roll dough into a log and flatten to about 10 inches long and 3 inches wide. Transfer log to the prepared baking sheet, brush with extra egg or milk and bake for 35-40 minutes, or until firm to the touch. Note - logs will spread during baking. Remove from oven and let cool on a wire rack for about 10 minutes.

Transfer log to a cutting board and using a serrated knife, cut log into slices 1/2 inch thick. Arrange evenly on baking sheet. Bake 10 minutes, turn slices over, and bake another 10 minutes or until firm to the touch. Remove from oven and let cool.

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