Cranberry Almond Biscotti from Edith Graff

By kmgulick

Ingredients

• 2 1/4 cups flour
• 1 cup sugar
• 1 tsp. baking powder
• 1/2 t. baking soda
• 1 T. almond extract
• 1 t. cinnamon
• 1/2 t.nutmeg
• 2 eggs
• 2 egg whites
• 3/4 cup sliced almonds
• 1 6 oz. package craisins

Preparation

Step 1

Preheat oven to 325'
Combine dry ingredients in medium bowl. Whisk together the eggs, egg whites and flavoring in a separate bowl.
Add to dry ingredients., mixing just until moist using an electric mixer on medium high speed. Add dried cranberries and almonds and mix throughly.
On a floured surface, divide batter in half and pat each half into a log approximately 14 inches long and 1 1/2 inches wide. Place on cookie sheet and bake for 30 minutes or until firm. Cool on wire rack.
Reduce oven to 300'. Cut biscotti into 1/2 inch slices. Stand upright on cookie sheet and bake for an additional 20 minutes. Let cool and store in a looselyu covered container.