Cranberry Almond Whole Wheat Biscotti

     

Biscotti means "twice baked"; the first baking cooks the loaf of cookie dough and the second baking dries out and crisps the sliced cookies. Throughout Italy, an assortment of biscotti and other sweets are traditionally served with a glass of Vin Santo or an espresso or cappuccino for dipping.

Ingredients:

3/4 cup whole-wheat flour
1 cup unbleached all-purpose flour
1 ½ tsp baking powder
1/2 cup of unsalted butter, chilled

1/2 cup sugar
1/4 tsp salt
1/2 cup chopped almonds
1/4 cup dried cranberries
2 large eggs
1 tbsp pure vanilla extract
1 tsp almond extract

1/2 tsp lemon extract

Directions:

1. Preheat oven to 350 degrees. Line baking sheet with parchment paper
2. Mix together butter and sugar till light and fluffy, 2-3 minutes. Beat in the eggs one at a time.  Gradually add flour, baking powder, and salt. Mix in the nuts and fruit.
3. Then add the extracts to flour mixture, stir until combined.
4. With floured hands, shape dough into a loaf about 1 inch thick, 4 inches wide. Transfer to the baking sheet.
5. Bake until risen and firm, about 25 minutes. Reduce oven temperature to 300 degrees.
6. Let the loaf cool about 10 minutes on a cutting board, then cut diagonally into 1/2" slices.
7. Arrange slices cut-side down and bake 10 minutes, then turn the slices over and bake until dried, about 10 more minutes.
8. Let cool on wire rack.

Dip the biscotti in a cup of tea or coffee!