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Cranberry Cappuccino Biscotti

Cranberry Cappuccino Biscotti


  • 2 1/3 cups flour
  • 1 cup 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


  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.

Yield: 2 1/2 dozen cookies

Recipe and photo credit (used with permission): Ocean Spray Cranberries, Inc.

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