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Cranberry Cappuccino Biscotti recipe

The perfect mate for your morning coffee,this cinnamon-scented coffee-flavored biscotti with fresh cranberriesand crunchy almonds.

Recipe: Cranberry CappuccinoBiscotti

2 1/3 cups all-purpose flour
1 cup granulated sugar
3 tablespoons cocoa powder
2 tablespoons instant coffee granules
1 1/2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon salt
2 large eggs
2 large egg whites
1 tablespoon vanilla extract
1 1/2 cups Ocean Spray® Fresh or Frozen Cranberries, coarselychopped
3/4 cup whole almonds, coarsely chopped

  • Preheat oven to 325ºF (160ºC).
  • Combine dry ingredients in a medium mixingbowl. Combine eggs, egg whites and vanilla in a separate mixingbowl. Add to dry ingredients, mixing just until moist, usingan electric mixer on medium speed. Add cranberries and nuts;mix thoroughly.
  • On a floured surface, divide dough inhalf and pat each half into a log about 14-inches long and 11/2-inches wide. Place on cookie sheet and bake for 30 minutesor until firm. Cool on a wire rack.
  • Reduce oven temperature to 300ºF(150ºC).
  • Cut biscotti into 1/2-inch slices. Standupright on cookie sheet. Bake for an additional 30 minutes. Letcool and store in a loosely covered container.

    Makes 2 1/2 dozen cookies.

    Recipe and photograph provided courtesyof Ocean Spray Cranberries, Inc.

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