Cranberry Almond Biscotti Chef John's Recipe

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Cranberry Almond Biscotti

"I modified a recipe to make this a darker biscotti. For a richer almond flavor, use almond extract instead of the vanilla."

Ingredients :

2 1/4 cups all-purpose flour
1 cup white sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
2 egg whites
2 eggs
1 tablespoon vanilla extract
3/4 cup sliced almonds
1 cup sweetened-dried cranberries

Instructions :

Prep : 30M	Cook : 15M	Ready in : 1H30M

Preheat oven to 325 degrees F (170 degrees C).
Combine dry ingredients in a medium sized mixing bowl. Whisk together eggs, egg whites, and vanilla or almond extract in a separate mixing bowl.
Add egg mixture to dry ingredients, mixing just until moist, using an electric mixer on medium speed. Add dried cranberries and almonds; mix thoroughly.
On floured surface, divide batter in half and pat each half into a log approximately 14 inches long and 1 1/2 inches thick. Place on a cookie sheet and bake 30 minutes or until firm. Cool on a wire rack about 10 minutes, or until cool enough to handle.
Cut biscotti on the diagonal into 1/2-inch slices. Reduce oven temperature to 300 degrees F (150 degrees C). Place cut biscotti upright on a cookie sheet, spacing them about an inch apart, and bake for an additional 20 minutes. Let cool and store in a loosely covered container.