How many times do I hear myself say, "where is that big orange binder?" or "has anyone seen that big orange binder?" The big orange binder has been accumulating recipes, kinspiration & original recipe cards tucked into plastic sleeves for my entire-almost-forty year existence. "The Big Orange Binder" is an organization attempt. It's a recipe with a story neatly packaged in a place where I'll always be able to find the ever-elusive . . . Big Orange Binder.

Tuesday, December 17, 2013

Cranberry Almond Biscotti

Cranberry Almond Biscotti
2 ¼ cups flour
1 cup sugar
1 tsp baking powder
½ tsp baking soda
1 tsp cinnamon
½ tsp nutmeg
2 eggs
2 egg whites
1 tbsp almond or vanilla extract
¾ cup sliced almonds
1 6 oz pkg craisins


Preheat oven to 325.  Combine dry ingredients in a medium mixing bowl.  Whisk together eggs, egg whites & almond or vanilla extract in a separate mixing bowl.  Add to dry ingredients, mixing until just 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 ½ inches wide.  Place on a cookie sheet & bake for 30 minutes or until firm.  Cool on a wire rack.  Reduce oven temperature to 300.  Cut biscotti into ½ inch slices.  Stand upright on a cookie sheet and bake for an additional 20 minutes.  Let cool and store in a loosely covered container.  Makes about 2 ½ dozen.

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