Cranberry Almond Biscotti
2 1/4 cups flour
1 cup sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon nutmeg
2 egg
2 egg whites
1 tablespoon almond or vanilla extract
3/4 cup sliced almonds
1 -6 oz package Craisins(R) sweetened dried cranberries
Preheat oven to 325 degrees.
Combine dry ingredients in a medium mixing bowl.
Whisk together eggs, egg whites and extract in a separate mixing bowl.
Add to dry ingredients, mixing just until moist, using and electric mixer on
medium speed.
Add dried cranberries and almonds; mix thoroughly.
On a floured surface, divide batter in half. Pat each half into a log
approximately 14 inches long and 1 1/2-inch wide.
Place on a cookie sheet. Bake for 30 minutes or until firm.
Cool on wire rack . Reduce oven temperature to 300 degrees.
Cut biscotti into 1/2-inch slices.
Stand biscotti upright on cookie sheet. Bake for an additional 20 minutes.
Let cool. Store in a loosely covered container.
By: Ocean Spray Cranberries, Inc "A Favorite Recipe Collection"