(recipe courtesy Big Mill Bed & Breakfast)
- 2 & 1/2 cups All-Purpose Flour
- 1 & 1/4 cup SugarPublish Post
- 1 teaspoon Baking Powder
- 3 medium Eggs
- plus 2 Egg Yolks (reserve the egg whites, if the mixture seems too dry, you can add them to moisten)
- 1 teaspoon Vanilla Extract
- 1 teaspoon Almond Extract
- 1/2 cup dried, sweetened Cranberries (Craisins)
- 1 & 1/2 cups slivered Almonds (reserve 1/4 cup)
- zest of 1 Lemon (or 1 Lime if you prefer)
Preheat oven to 275 degrees for baking.
Assembly
Grease cookie sheet. Mix flour, sugar and baking powder in a large mixing bowl. In another large bowl mix eggs and egg yolks together. Add vanilla and almond extract; dried, sweetened cranberries; 1¼ cup of the almonds and the zest to the eggs. Gradually add the dry mixture to the wet mixture, stirring until just barely blended. (You may need to add the reserved egg whites, or a wee bit more flour and sugar is the mixture is too sticky to form in the following step.)
Sprinkle flour on your work surface or cutting board. Using greased hands (you may need a well-greased spatula as well,) form dough into three 4-inch by 9-inch rolls that are 2-inches thick. Place onto a large, well-greased cookie sheet, making sure the rolls are several inches apart. Press reserved almonds on top of the shaped dough.
Bake for 20 to 25 minutes or until the dough is no longer “doughy.” Remove from oven and cool slightly. (You must not cool the dough too much, because it will become too hard to cut). When cooled slightly, cut through each roll at an angle into 1 ½ inch pieces. Turn each piece on its side and place on the cookie sheet.
Bake again for 10 to 15 minutes. Remove from oven and turn each piece onto another side. Bake for 10 more minutes. If you prefer softer biscotti, omit the last 10 minutes of baking.
The biscotti will keep for several weeks if stored in an airtight container.
Yield: 36 to 40 Biscotti
