Coffee Cranberry Breakfast Biscotti Recipes

COFFEE & CRANBERRY BREAKFAST BISCOTTI

Steps:

• 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.