Cranberry Almond Biscotti

Submitted by: Amber Moeller

Makes: about 24

• 2 c. all-purpose flour
• 1 c. sugar
• 1/2 t. baking powder
• 1/2 t. salt
• 1/4 c. butter or marg.
• 1 c. dried cranberries
• 1 (2 oz) pkg. sliced almonds
• 2 large eggs, slightly beaten
• 1/2 t. vanilla
• 1 T. milk, optional

Preheat oven to 350ºF. Grease large baking sheet. Combine flour, sugar, baking powder and salt in bowl. Cut in butter with pastry blender until course crumbs form. Stir in cranberries and almonds. Add eggs and vanillla until well blended. If mixture is crumbly dry, add milk.

On lightly floured surface, with floured hands, press dough together and shape into two 10-inch long logs. Flatten to 2-1/2 inch width. Place logs on prepared baking sheet. Bake at 350ºF for 30-35 minutes.

With two spatulas, transfer logs to rack; cool 20 minutes. With a serrated knife, cut each log diagnally into 3/4 inch-thick slices. Return to baking sheet. Bake for 30 minutes (in a 275ºF oven) or until cookies are crisp and firm to touch. Transfer to wire rack to cool. Store in airtight containers for up to 2 weeks.

"Positively scrumptious! Prefect for tea parties, gifts, dessert, or for personal enjoyment."

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