CHEF JEFF — ONE BYTE AT A TIME: Cranberry Biscotti

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Biscotti is a nice complement to good cup of coffee.

Cranberry Biscotti

1¼ to 1¾ cups flour

2 teaspoons baking powder

¼ teaspoon each: cinnamon, salt

1 cup each: dried cranberries, chopped almonds

3 eggs

½ cup sugar

2 teaspoons amaretto or 1 teaspoon almond extract

Heat oven to 350 degrees. Combine flour, baking powder, cinnamon and salt in large bowl; stir in cranberries and almonds. Beat eggs, sugar and amaretto in bowl until light and fluffy. Combine two mixtures. Beat. Turn dough out onto lightly floured surface. Knead to make soft, slightly sticky. If dough is too sticky to roll, knead in about ½ cup flour. Divide into 3 equal pieces. Form each piece into loaf 8 inches long. Place on parchment-lined cookie sheet. Bake until golden brown; cool slightly. Slice loaves diagonally into ½-inch slices. Lay slices on cookie sheet in single layer. Bake until well browned. Remove from oven; cool. Store, wrapped in wax paper, in cookie tin. Or freeze, double-wrapped.

Yield: 30 cookies.

Grab more food tidbits at the Chef Jeff blog at GrandForksHerald.com.

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