Coffee & Cranberry Breakfast Biscotti

Recipe by HokiesMom
READY IN: 55mins
YIELD: 3 dozen




  • 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.