Dried Cranberry and Almond Biscotti
Makes 2 dozen.
1 jar Dried Cranberry and Almond Biscotti Mix
2 large eggs, at room temperature
1/2 teaspoon pure vanilla extract
1/4 pound (1 stick) unsalted butter, melted
Center rack in oven. Heat oven to 350 degrees F.
Place almonds from jar mix on baking sheet and toast in oven for 5 minutes. Cool on rack. Adjust oven racks to upper and lower thirds of oven. Line two baking sheets with parchment paper or nonstick liners.
Lightly beat eggs and vanilla extract in large mixing bowl. Add butter and stir to blend. Stir in flour mixture from jar until combined. Stir in almonds and cranberries from jar mix until blended.
Divide dough in half. Dust hands with flour and form each piece into log measuring about 10 x 4 x 3/4-inch. Place each log in center of baking sheet.
Bake for 12 minutes then switch pans on racks and bake another 12 to 13 minutes or until set. Cool on racks for 15 minutes.
Place each log on cutting board. Using serrated knife, cut on diagonal into 3/4-inch thick slices. Place slices on baking sheets cut side down. Bake for 8 minutes. Switch baking sheets on racks. Bake another 8 to 10 minutes.
Cool on racks. Store biscotti in airtight container between sheets of wax paper at cool room temperature up to two weeks.