Cranberry Biscotti

Name: Cranberry Biscotti
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Yield: about 3 dozen.
Ingredients: 3 large eggs, room temperature; 1 cup sugar; 1 teaspoon vanilla extract; 2-1/2 cups all-purpose flour; 1/2 teaspoon baking soda; 1/2 teaspoon baking powder; 1/2 teaspoon salt; 1 cup ground almonds; 1 cup dried cranberries, chopped

This cranberry biscotti is the perfect hostess gift for the holidays. Pack it into a festive Christmas tin and top with a pretty bow. —Darlene King, Regina, Saskatchewan

Ingredients

3 large eggs, room temperature
1 cup sugar
1 teaspoon vanilla extract
2-1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup ground almonds
1 cup dried cranberries, chopped

Directions

Preheat oven to 350°. In a large bowl, beat eggs, sugar and vanilla until well-blended. In another bowl, whisk together flour, baking soda, baking powder and salt; gradually stir into egg mixture. Stir in ground almonds and cranberries (mixture will be stiff).
Divide dough in half. Using lightly floured hands, shape each portion into a 9x3-in. rectangle on a parchment-lined baking sheet. Bake until lightly browned, about 25 minutes.
Cool on pans on wire racks until firm. Reduce oven setting to 325°. Transfer baked rectangles to a cutting board. Using a serrated knife, cut diagonally into 1/2-in. slices. Place on baking sheets, cut side down.
Bake until lightly browned, 8-10 minutes per side. Remove from pans to wire racks; cool completely. Store in an airtight container.