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Cantucci with Cranberry and Almonds (Biscotti)
Ingredients
  • 3 ¾ cup All-purpose Flour
  • ¾ cup Cake flour
  • 1 ½ cups Granulated Sugar
  • 4 Whole Large Eggs
  • 2 Egg Yolks
  • 6 ounces Whole Almonds toasted
  • 6 ounces Dried Cranberries
  • 2 ½ teaspoon Baking Powder
  • ⅛ teaspoon Kosher Salt
  • Orange and Lemon the zest only
  • egg wash one egg beaten
Steps
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