Cranberry and Almond Biscotti
The dough is very soft, just use the brush to shape them when you put on the milk and all will be fine. Love the crunch and not to hard.
1/2 cup butter, softened
1 Cup sugar and some for sprinkle
1 teaspoon almond extract
2 cups all-purpose flour
2 teaspoons baking powder
1/2 cup chopped or sliced almonds
3/4 cup of cranberries more or less
2 teaspoons milk
In a large bowl, cream butter and 1 cup sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in extract. Combine dry ingredients; gradually add to creamed mixture and mix well. Stir in almonds.
Line a baking sheet with parchment paper and grease, Divide dough in half; shape each portion into two 12-in. x 3-in. Brush with milk; sprinkle with remaining sugar and some almond slices.
Bake at 375° for 15-20 minutes or until golden brown and firm to the touch. Lift paper with rectangles onto a wire rack; cool for 15 minutes. Reduce heat to 300°.
Transfer rectangles to a cutting board; cut diagonally with a serrated knife into 1/2-in. slices. Place cut side down baking sheets.
Bake for 10 minutes. Turn and bake 10 minutes longer or until firm. Remove to wire racks to cool. Store in an airtight container.