Serves: 5
Total Calories: 760
Yield: 2 dozen
Preheat the oven to 350°. Place the dried cranberries in a bowl and cover with hot water. Let sit for 10 minutes.
In a large mixing bowl, combine the eggs, 3/4 cup sugar, oil, zest, cinnamon, baking powder, vanilla, almond extract and salt. Whisk to blend. Drain the cranberries. Add the flour, cranberries and pounded almonds to the above mixture and stir to form dough. Place on heavily floured board and knead until smooth. Add more flour, if necessary. Knead only about 20 turns and divide the dough in half. Form each half into a log, 2 inches in diameter. Place logs on ungreased cookie sheets. Sprinkle tops with sugar. Bake for 25 minutes or until golden brown and firm to touch. Remove logs from oven, but leave oven on. Cut while warm with a large chopping knife. Cut slices diagonally 1/2 inch thick. Return slices with cut side down and bake 25 minutes or until cookie turns brown. Transfer to wire racks to cool.
Fun Fact: Alcatraz Island, commonly referred to as simply Alcatraz or locally as The Rock, is a small island located in the middle of San Francisco Bay in California. It served as a lighthouse, then a military fortification, then a military prison followed by a federal prison until 1963. It became a national recreation area in 1972. The entire Alcatraz Island was listed on the National Register of Historic Places in 1976, and was further declared a National Historic Landmark in 1986.
This Cranberry Almond Biscotti recipe is from the Best of the Best from the Pacific Rim Cookbook Cookbook. Download this Cookbook today.
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