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.
