(MAKES 2 1/2 DOZ.)
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 eggs
2 egg whites
1 teaspoon almond or vanilla extract
1 1/4 cups Craisins Sweetened Dried Cranberries
3/4 cup sliced almonds
Preheat oven to 325°F.
Combine dry ingredients in a medium mixing bowl. Whisk together eggs, egg whites and almond extract in a seperate mixing bowl. Add to dry ingredients, mixing just until moist, using an electric mixer on medium speed. Add dried cranberries and almonds; mix thoroughly.
On a floured surface, divide the batter in half and pat each half into a log approximately 14 inches long and 1 1/2 inches wide.
Place on a cookie sheet and bake for 30 minutes.
Reduce oven temperature 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 loosely covered container.