Cranberries, Almonds and White Chocolate Biscotti
- 1 tub CRANBERRY CHIPPER Mix
- 11/4 stick butter
- 2 eggs slightly beaten
- 2 Tablespoons water
- 1/2teaspoon almond extract
- 1 cup sliced or slivered almonds
Preheat oven to 325°. Blend all ingredients, mixing dough with hands.
Divide dough in half and form a 12-inch long log with each half of dough on top of greased cookie sheets. Use a seperate baking sheet for each log.
Flatten the logs to 3 inches wide. Bake for 20 to 25 minutes until the dough is set but not browned.
Remove from oven and cool for 15 minutes. Cut the logs into1/2 inch slices using a serrated knife. Arrange slices, with cut side down on the cookie sheet and bake for 10 minutes. Do not brown.
Turn biscotti over and bake an additional 5 minutes. Cool and store in an air-tight container.