Cranberry Almond Biscotti
Nana Sue’s Cranberry Almond Biscotti
3 eggs
1 cup olive oil
2/3 cup sugar
1/2 cup brown sugar
2 teaspoons vanilla
3 cups unbleached flour
1/4 cup cornstarch
1 tablespoon baking powder
3/4 teaspoon salt
3/4 cup slivered almonds
3/4 cup cranberries
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Preheat oven to 350 F.
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In large bowl, combine eggs, oil, sugar and vanilla beat until sugar is dissolved.
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In another bowl, combine flour, cornstarch, baking powder and salt. Mix well.
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Make a well in dry ingredients and incorporate egg-and-sugar mixture.
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Add almonds and cranberries and combine well.
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Line two baking sheets with parchment paper. Shape dough into narrow logs.
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Bake 15-20 minutes. Slice dough with a serrated knife.
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Lower temperature to 275 F and bake until biscotti is golden.
Makes 8-10 biscotti.
