My next door neighbor Cynthia loves Italy and asked if i could bake her some biscotti to help take her back to Italy in her tummy. I found this recipe and (of course) tweaked it a bit. Traditional Biscotti doesn't have cranberries so i left them out when I made it for her. Biscotti is a really crispy cookie that is great to dunk into coffee. Because of the crispness of the cookie, they keep really well and are great to wrap in a pretty box, cellophane or paper and give as gifts!
3 1/4 cups all purpose flour
1 tablespoon baking powder
1/3 teaspoon salt
1 1/2 cups sugar
10 tablespoons (1 1/4 sticks) unsalted butter, melted
3 large eggs
1 tablespoon vanilla extract
1/2 teaspoon almond extract
1 cup whole almonds, toasted, coarsely chopped
1 cup dried cranberries or craisins
1 large egg white
Preheat to 350°F. Spray a sheet pan with cooking spray. In a medium bowl, combine flour, baking powder and salt. In a large bowl mix sugar, melted butter, 3 eggs, vanilla and almond extracts in large bowl. Add flour mixture to egg mixture and stir with wooden spoon or spatula until well blended. Mix in almonds and cranberries.
Divide dough in half.
Using floured hands, shape each dough half into 13 1/2-inch-long, 2 1/2-inch-wide log
and place on greased sheet pan. Beat egg white with a whisk until foamy and brush top and sides of biscotti logs with egg white. Bake in pre-heated over for about 30 minutes or until firm.
Cool on rack for 20-25 minutes. Slice -n a diagonal and place on sheet pan, cut side down. Return to oven and bake for 8-10 minutes, flip and bake an additional 5-6 minutes or until slightly browned.
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