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Cranberry Almond Biscotti


Cranberry Almond Biscotti
A Christmas recipe

2 ¼ cups flour
1 cup white sugar
1 t. baking powder
½ t. baking soda
2 egg whites
2 eggs
1 T. vanilla
¾ c. sliced almonds
1 c. sweetened-dried cranberries
orange zest

Preheat oven to 325.
Combine dry ingredients.  In separate bowl whisk together egg whites and vanilla, add to dry.  Add cranberries, almonds and orange zest. 
On floured surface, divide batter in half and pat each half into a log approximately 14 inches long and 1 ½ inches thick.  Place on a cookie sheet and bake 30 minutes or until firm.  Cool on drying rack. 
Reduce oven temp to 300.  Cut biscotti into ½ inch slices.  Place cut biscottie on a cookie sheet and bake for an additional 20 minutes.  Let cool and store in loosely covered container.

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The following “candy” was remembered by an elderly lady from the days of her childhood.  She says she used to sneak into the kitchen to take little pieces from the glass jar in which it was stored and found especially good the little lump of brown sugar that had not melted.  Every day her father would take a handful to work with him, to provide the sweet that finished off his lunch.  She tells us her mother used it in different recipes or to top off bowls of cereal.

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