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 3½-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