Cranberry Almond Biscotti recipe

Source: A Favorite Recipe Collection - Ocean Spray Cranberries, Inc.

2 1/4 cups all-purpose flour
1 cup granulated sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon nutmeg
2 eggs
2 egg whites
1 tablespoon almond or vanilla extract
3/4 cup sliced almonds
1 (6 ounce) package Craisins sweetened dried cranberries

Heat oven to 325 degrees F.

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 F.

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.