Cranberry-Almond Biscotti

Great for the holiday cookie tray!

• Ready In: 1 hr 30 mins
• Serves: 15
• Yields: 2 1/2 dozen

Ingredients

• 2 1⁄3 cups flour
• 1  cup sugar
• 1 1⁄2 teaspoons baking powder
• 1 1⁄2 teaspoons ground cinnamon
• 1⁄2 teaspoon ground nutmeg
• 2  eggs
• 2  egg whites
• 1  tablespoon vanilla extract
• 3⁄4 cup  sliced almonds
• 1 1⁄2 cups fresh cranberries, coarsely chopped

Directions

1. Preheat oven to 325ºF.
2. Combine dry ingredients in a medium mixing bowl.
3. Beat eggs, egg whites, and vanilla in a separate bowl until frothy.
4. Add egg mixture to dry ingredients, mixing just until moist, using an electric mixer on medium speed.
5. Add almonds and cranberries; mix thoroughly.
6. On a floured surface, divide batter in half and pat each half into a log about 14 inches long and 1 1/2 inches wide.
7. Place on a cookie sheet and bake in oven for 30 minutes.
8. Cool on wire rack.
9. Reduce oven temperature to 300ºF.
10. Cut biscotti into 1/2 inch slices. Stand upright on cookie sheet and bake another 20 minutes.
11. Let cool and store in a loosely covered container.