RECIPE SUBMITTED BY CHERIE ANTIN FASBINDER
Cranberry Almond Biscotti
from the kitchen of Cherie Antin Fasbinder
1/4 cup light olive oil
3/4 cup white sugar
2 tsp. vanilla extract
1/2 tsp. almond extract
1/2 tsp. orange extract
2 eggs
1 3/4 cups flour
1/4 tsp. salt
1 tsp. baking powder
1/2 cup craisins
1 1/2 cups slivered almonds
White chocolate, optional
Preheat the oven to 300. In a large bowl, mix together oil & sugar until well blended. Mix in the vanilla , orange & almond extracts, then beat in the eggs. Combine flour, salt, & baking powder; gradually stir into egg mixture. Mix in cranberries & nuts by hand. Divide dough in half. Form two logs (12×2 inches)
on a cookie sheet that has been lined with parchment paper. Dough may be sticky; wet hands with cool water to handle dough more easily. Bake for 35 minutes in the preheated oven, or until logs are light brown. Remove from oven, & set aside to cool for 10 minutes. Reduce oven to 275°. Cut logs on diagonal into 3/4” thick slices. Lay on sides on parchment covered cookie sheet. Bake approximately 8-10 minutes, or until dry; cool. If desired, either drizzle or dip one side with white chocolate.
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