Coffee & Cranberry Breakfast Biscotti
Time
55 Mins
Servings
Serves: 36
Diet Restriction - - -
Rating
0 Votes
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Secret Ingredients
2 large eggs
2 tablespoons instant coffee
1 teaspoon vanilla extract
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup butter, softened
3/4 cup granulated sugar
1 1/2 cups dried cranberries
Directions
Heat the oven to 325 F and lightly grease and flour a large baking sheet.
Stir the eggs, instant coffee and vanilla in a small bowl until well blended, set aside.
Mix the flour, baking powder and salt in a medium bowl, set aside.
Beat the butter and sugar in a large bowl with an electric mixer set on medium speed until light and fluffy.
Beat in the egg mixture.
Gradually add the flour mixture, beating well after each addition.
Stir in the cranberries.
Divide the dough into 2 equal portions.
On a lightly floured surface, shape the dough into 2 logs, each 14 inches long, 1 1/2 inches wide and 1 inch thick.
Place the logs 2 inches apart on the baking sheet.
Bake for 25 minutes or until lightly browned.
Set the baking sheet on a wire rack to cook for 10 minutes.
Remove the logs and place on a cutting board.
Using a serrated knife, cut each log diagnolly into 3/4 inch slices.
Place the slices upright and 1/2 inch apart on the baking sheet.
Bake for 10 minutes or until slightly dry.
Remove the biscotti from the baking sheet.
Cool completely on the wire rack.
Store in a tightly covered container.
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