Suzanne couldn’t come, but she sent Leslie with her cookies!

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Dried Cranberry Biscotti
(from The Inn at Rutland in Rutland, Vermont)

2-1/2 cups flour
1 teaspoon baking powder
1/2 teaspoon salt
1-1/2 cups sugar
1/2 cup butter at room temperature
2 large eggs
1/2 teaspoon almond extract
1-1/2 cups dried cranberries
1 egg white

Preheat oven to 350 degrees.  Line a large baking sheet with parchment paper.  Combine flour, baking powder, and salt in a medium bowl; whisk to blend.  Using an electric mixer, beat sugar, eggs, butter, and extract together.  Mix in flour and then dried cranberries.

Divide dough in half.  Using floured hands, shape each piece into a log directly on the baking sheet.  Whisk egg white and brush top and sides of each log.  Bake 30 to 35 minutes until golden.  Cool completely.  Slice logs with serrated knife and bake 10 minutes on baking sheet without parchment.  Turn biscotti over and bank an additional 5 minutes.

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