Cranberry Cappuccino Biscotti

Yield: 2 1/2 dozen cookies

Ingredients

• 2 1/3 cups all-purpose flour
• 1 cup granulated sugar
• 3 tablespoons cocoa
• 2 tablespoons instant coffee granules
• 1 1/2 teaspoons baking powder
• 1 teaspoon cinnamon
• 1/2 teaspoon salt
• 2 eggs
• 2 egg whites
• 1 tablespoon vanilla extract
• 1 (6 ounce) package Ocean Spray Craisins Sweetened Dried Cranberries
• 3/4 cup whole almonds, coarsely chopped

Instructions

1. Heat oven to 325 degrees F.
2. Combine dry ingredients in a medium mixing bowl.
3. Combine eggs, egg whites and vanilla in a separate mixing bowl.
4. Add to dry ingredients, mixing just until moist, using an electric mixer on medium speed.
5. Add sweetened dried cranberries and nuts; mix thoroughly.
6. 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.
7. Place on cookie sheet and bake for 30 minutes or until firm.
8. Cool on a wire rack.
9. Reduce oven temperature to 300 degrees F. Cut biscotti into 1/2 inch slices. Stand upright on cookie sheet.
10. Bake for an additional 30 minutes.
11. Let cool and store in a loosely covered container.

Attribution

Recipe and photo used with permission from: Ocean Spray