Formula Exchange: Cranberry almond biscotti
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| Ingredients | Lbs. | Ozs. | Metric | Method |
| Pastry flour | 2 | 13.65 | 1.294 kg | Combine in mixer on low speed. |
| Sugar | 2 | 8.57 | 1.15 kg | Set aside. |
| Baking powder | 0.63 | 17.72 g | ||
| Baking soda | 0.31 | 8.79 g | ||
| Cinnamon | 0.42 | 11.81 g | ||
| Nutmeg | 0.21 | 5.91 g | ||
| Eggs, 10 | 1 | 4 | 453.59 g | Combine, and add to dry |
| Egg whites, 10 | 10 | 283.5 g | ingredients. Mix on medium | |
| Almond extract | 2.5 | 70.87 g | speed until moist. | |
| (or vanilla extract) | ||||
| Sliced almonds | 6.88 | 195 g | Add, and mix until | |
| Cranberries,* | 2 | 6.95 | 1.094 kg | combined. |
| sweetened, dried | ||||
| Total appr. wt. | 10 | 6.12 | ||
Instructions
On a floured surface, divide dough into 10 portions. Shape each portion into a 14-in. by 3˝-in. log. Place logs on an ungreased sheet pan. Bake at 325°F for 30 minutes or until firm. Cool and cut logs into 1-in. slices. Stand slices on sheet pans and bake for an additional 20 minutes at 300°F. Cool.
Yield: 12 dozen biscotti
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