From Paulette Vickery's Recipe Collection

Cranberry Biscotti

cookies, fruits

2 1/3 cup flour
1 cup sugar
1 1/2 teaspoon baking powder
1 1/4 teaspoon cinnamon
1/2 teaspoon nutmeg
3/4 cup sliced almonds
2 each whole eggs
2 each egg whites
1 tablespoon vanilla
1 1/2 cup fresh cranberries

Preheat oven to 325 degrees. Combine dry ingredients in a medium mixing bowl. Wisk together eggs, egg whites, and vanilla in a separate mixing bowl. Add to dry ingredients, mixing just until moist. Add cranberries, and mix thoroughly. On a floured surface, divide dough in half and pat each half into a log, about 14 inches long, and 1 1/2 inches wide. Place on a cookie sheet and bake 30 minutes, or until firm. Cool on a wire rack. Reduce heat to 300 degrees. Cut biscotti into 1/2 inch slices. Stand slices up on cookie sheet, and bake an additional 20 minutes. Let cool and store in a loosely covered container.

Yield: 30 servings




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