Cranberry Almond Biscotti

Ingredients

• 0.8 cup almonds sliced
• 1 teaspoon double-acting baking powder 
• 0.5 teaspoon baking soda 
• 1 cup sweetened-dried cranberries 
• 2  egg whites 
• 2  eggs 
• 2.3 cups flour all-purpose
• 1 tablespoon vanilla extract 
• 1 cup sugar white

Equipment

• baking sheet
• oven
• whisk
• mixing bowl
• wire rack
• hand mixer

Directions

1. Preheat oven to 325 degrees F (170 degrees C).
2. Combine dry ingredients in a medium sized mixing bowl.
3. Whisk together eggs, egg whites, and vanilla or almond extract in a separate mixing bowl.
4. Add egg mixture to dry ingredients, mixing just until moist, using an electric mixer on medium speed.
5. Add dried cranberries and almonds; mix thoroughly.
6. On floured surface, divide batter in half and pat each half into a log approximately 14 inches long and 1 1/2 inches thick.
7. Place on a cookie sheet and bake 30 minutes or until firm. Cool on a wire rack about 10 minutes, or until cool enough to handle.
8. Cut biscotti on the diagonal into 1/2-inch slices. Reduce oven temperature to 300 degrees F (150 degrees C).
9. Place cut biscotti upright on a cookie sheet, spacing them about an inch apart, and bake for an additional 20 minutes.
10. Let cool and store in a loosely covered container.