Dessert for 24

Almond Cranberry Biscotti

Name: Almond Cranberry Biscotti
Total time: 85 min
Yield: 24 servings
Cuisine: Italian
Ingredients: 3 3/4 cups flour; 2 1/2 cups sugar; 4 eggs; 1 tsp baking powder; 1 pinch salt; 1 tsp vanilla; 1 2/3 cups raw almonds; 1 cup dried cranberries or 1 cup dried cherries

Almonds and dried fruit fill a twice-baked vanilla cookie that cools crisp for slicing and dipping.

$0.36per serving $

85 minstart to table

24servings

Italian Vegetarian Dairy-free Budget Desserts Thanksgiving on a budget Fall Summer

Ingredients

3 3/4 cups flour
2 1/2 cups sugar
4 eggs
1 tsp baking powder
1 pinch salt
1 tsp vanilla
1 2/3 cups raw almonds
1 cup dried cranberries or 1 cup dried cherries

Steps

Heat the oven to 350 F and grease a large baking sheet with cooking oil.
Beat the eggs, sugar, and vanilla in a large bowl, then stir in the flour, baking powder, and salt.
Fold in the almonds and cranberries, shape two logs on the baking sheet, and bake for 25 minutes.
Cool the logs for 15 minutes, then slice them into cookies.
Bake the slices for 10 minutes, turn them, and bake 10 minutes more.
Cool the biscotti for 10 minutes before serving.

Main ingredient on sale this week? See what to make with eggs on sale.