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1 cup sifted all-purpose flour 1 1/4 cup whole wheat pastry flour 2 teaspoons baking powder 1/4 teaspoon salt 1 tsp cinnamon Zest from one orange 1/2 cup raw sliced almonds, 3/4 cup dried cranberries 1 cup evaporated cane juice sugar 6 tablespoons orange juice 2 large eggs, at room temperature 1 teaspoon almond extract Directions Preheat the oven to 350°. Lightly coat a cookie sheet with cooking spray. In a medium bowl, whisk flours with the baking powder, cinnamon and salt. Add in the almonds, dried cherries and orange zest with the flour mixture. In a large a bowl, combine the sugar, eggs and orange juice. Add the wet ingredients into the dry ingredients and mix together. Gather the dough into a ball; if it's sticky, work in a little more flour. Divide the dough in half. On a lightly floured surface, shape each piece into a 13-inch log. Set the logs 2 inches apart on the cookie sheet and gently flatten the logs until they are 3/4 inch thick. Bake the logs for about 20 minutes, or until they are golden on top and a toothpick inserted in the centers comes out clean. Let the logs cool for 10 minutes. Reduce the oven temperature to 300°. Using a serrated knife, slice the warm logs diagonally into 1/2 -inch-thick slices. Arrange the slices on their sides on the cookie sheet; if necessary, use a second cookie sheet. Bake the biscotti for 10 minutes on one side and then another 10 minutes on the other side, or until crisp and golden. Transfer the biscotti to a rack to cool. Enjoy! We have had a great time with Evelyn and Nick and the kids have really enjoyed spending time with their grandparents! Thank you so much for coming out to Portland.  Some cute pictures of the kids with their grandparents!   Don't forget to enter the NuNaturals Stevia Giveaway! To enter click here.
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I hope everyone is having a good Monday so far. Our visit with Grandma and Grandpa is coming to an end and I wanted to send them off with some airport goodies to munch on during the long flight back. My mother-in-law, Evelyn loves biscotti, especially hard biscotti, so I made a batch of Cherry Almond Biscotti today and baked it a little extra so that it was a bit crunchier. If you like your biscotti extra crunchy just bake the sliced biscotti 20 minutes per side at 300 degrees. Make sure to check them often so that they don't burn!
Cherry Almond Biscotti