This specialty biscuit features Craisins Sweetened Dried Cranberries and Almonds.
Recipe Yield: About 12 dozen
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Ingredients: |
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11 1/4 cups |
Flour |
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5 cups |
Sugar |
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5 tsp. |
Baking powder |
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2 1/2 tsp. |
Baking soda |
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5 tsp. |
Cinnamon |
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2 1/2 tsp. |
Nutmeg |
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10 |
Eggs |
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10 |
Egg whites |
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5 Tbsp. |
Almond or vanilla extract |
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3 3/4 cups |
Sliced almonds |
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6 1/4 cups |
Craisins Sweetened Dried Cranberries |
Instructions:
- Combine flour, sugar, baking powder, baking soda, cinnamon and nutmeg, using an electric mixer on low speed.
- Combine eggs, egg whites and almond extract in a separate mixing bowl. Add to dry ingredients; mix just until moist, on medium speed.
- Mix in almonds and dried cranberries
- On a floured surface, divide batter into 10 portions. With floured hands, shape each portion into a 14 x 3.5-inch log. Place on ungreased sheet pans.
- Bake in a standard oven at 325 degrees F. for 30 minutes or until firm. Remove from oven. Cook on a wire rack.
- Reduce overn temperatures to 300 Degrees F.
- Cut biscotti into 1/2-inch slices. Stand upright on sheet pans and bake for an additional 20 minutes. Cool completely on a wire rack. Drizzle with chocolate, if desired. Store in a loosely covered container to retain crispness.
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