| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Desserts, Cookies | 2 | 1/2 dozen | |
INGREDIENTS
| 2 1/4 | c | Flour |
| 1 | c | Sugar |
| 1 | ts | Baking powder |
| 1/2 | ts | Baking soda |
| 1 | ts | Cinnamon |
| 1/2 | ts | Nutmeg |
| 2 | Eggs | |
| 2 | Egg whites | |
| 1 | tb | Almond or vanilla extract |
| 1/4 | c | Sliced almonds |
| 1 | pk | (6 oz) CRAISINS Sweetened Dried Cranberries |
INSTRUCTIONS
FORMATTED BY TRISH MCKENNA Preheat oven to 325 degrees F. Combine dry ingredients in a medium mixing bowl. Whisk together eggs, egg whites and almond or vanilla extract in a separate mixing bowl. Add dry ingredients, mixing just until moist, using an electric mixer on medium speed. Add dried cranberries and almonds, mix thoroughly. On a floured surface, divide batter in half and pat each half into a log approximately 14 inches long and 1 1/2 inches wide. Place on a cookie sheet and bake for 30 minutes or until firm. Cool on a wire rack. Reduce oven temperature to 300 degrees F. Cut biscotti into 1/2 inch wide slices. Stand upright on cookie sheet and bake for an additional 20 minutes. Let cool and store ina looseley covered container. Makes 2 1/2 dozen. No nutritional information available. FROM: A coupon supplement to the Sunday paper. Formatted to MM by Trish McKenna 9/27/96. Posted to MM-Recipes Digest V5 #030 by "Robert Ellis" <rpearson@snowcrest.net> on Jan 29, 1998
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