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If you like cranberry cocktails and bog-wild sips. If you're not into basic. If you live life boldly.
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Cook Time: 50 minutes
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Servings:4 dozen
INGREDIENTS
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Cook Time: 50 minutes
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Servings:4 dozen
INGREDIENTS
- 2 1/4 cups (550 mL) all purpose flour
- 1 cup (250 mL) sugar
- 1 tsp (5 mL) baking powder
- 1 tsp (5 mL) ground cinnamon
- 1/2 tsp (2 mL) baking soda
- 1/2 tsp (2 mL) ground nutmeg
- 2 eggs
- 2 egg whites
- 1 tbsp (15 mL) almond or vanilla extract
- 1 pkg (6 oz / 142 g) Craisins® Sweetened Dried Cranberries
- 3/4 cup (175 mL) sliced almonds
DIRECTIONS
DIRECTIONS
Preheat oven to 325°F (160°C).
Combine dry ingredients in a medium mixing bowl. Whisk together eggs, egg whites and almond or vanilla extract in a separate mixing bowl. Add to dry ingredients, mixing just until moist, using an electric mixer on medium speed. Add Craisins® Sweetened Dried Cranberries and almonds; mix thoroughly.
On a floured surface, divide batter in half and pat each half into a log approx. 14-inches (35 cm) long and 1 1/2- inches (4 cm) wide. Place on cookie sheet and bake for 30 minutes.
Reduce oven temperature to 300°F (150°C). Cut biscotti into 1/2-inch (12 mm) slices. Stand upright on cookie sheet and bake for an additional 20 minutes. Let cool and store in a loosely covered container.
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Enjoy the crisp and tangy taste of fresh Ocean Spray cranberries straight from the bog. Stock…
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