Cranberry almond biscotti

Ingredients

Serves: 18

• 2 cups (500 mL) all-purpose flour
• 1 Tbsp (15 mL) baking powder
• ¼ tsp (1 mL) salt
• ½ cup (125 mL) coarsely chopped, unblanched, unsalted almonds
• 2 eggs
• ¾ cup (175 mL) granulated sugar
• ⅓ cup (80 mL) oil
• ¼ tsp (1 mL) vanilla extract
• 2 Tbsp (30 mL) finely grated lemon zest
• ½ cup (125 mL) unsweetened dried cranberries
• 1 egg white, lightly beaten

Instructions

1. Preheat oven to 325°F. Line a large cookie sheet with parchment paper.
2. Combine flour, baking powder, salt and almonds in a large bowl.
3. Beat eggs in a medium bowl and stir in sugar, oil, vanilla and lemon zest. Stir in dried cranberries.
4. Make a well in the centre of the dry ingredients. Gradually pour in the wet ingredients, mixing well until a soft, sticky dough forms.
5. Divide dough in half. On the lined cookie sheet, using your hands, form two long, thin logs about 12 inches long and 2–3 inches wide. Brush with egg white.
6. Bake on top rack in preheated oven for 20 minutes. Cool on cookie sheet for 5 minutes. Transfer to cutting board and cut into ½-inch-thick slices on the diagonal. Return to sheet, cut side down, and bake for 10 minutes. Turn slices over and bake an additional 10 minutes.
7. Transfer to wire rack to cool.

• Storage: These cookies freeze very well. Simply place in an air-tight container or resealable freezer bag and take them out as needed.
• Tradition: Biscotti are usually eaten with a beverage for dipping. You can try coffee, tea or milk. They are also delicious on their own.