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The perfect mate for your morning coffee,
this cinnamon-scented coffee-flavored biscotti with fresh cranberries
and crunchy almonds.
Cranberry Cappuccino
Biscotti
- 2 1/3 cups all-purpose flour
1 cup granulated sugar
3 tablespoons cocoa powder
2 tablespoons instant coffee granules
1 1/2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon salt
2 large eggs
2 large egg whites
1 tablespoon vanilla extract
1 1/2 cups Ocean Spray® Fresh or Frozen Cranberries, coarsely
chopped
3/4 cup whole almonds, coarsely chopped
- Preheat oven to 325ºF (160ºC).
- Combine dry ingredients in a medium mixing
bowl. Combine eggs, egg whites and vanilla in a separate mixing
bowl. Add to dry ingredients, mixing just until moist, using
an electric mixer on medium speed. Add cranberries and nuts;
mix thoroughly.
- On a floured surface, divide dough in
half and pat each half into a log about 14-inches long and 1
1/2-inches wide. Place on cookie sheet and bake for 30 minutes
or until firm. Cool on a wire rack.
- Reduce oven temperature to 300ºF
(150ºC).
- Cut biscotti into 1/2-inch slices. Stand
upright on cookie sheet. Bake for an additional 30 minutes. Let
cool and store in a loosely covered container.
Makes 2 1/2 dozen cookies.
Recipe and photograph provided courtesy
of Ocean Spray Cranberries, Inc.
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