Cranberry Almond Biscotti

2 1/4 cups all-purpose flour
1 cup white sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
2 egg whites
2 eggs
1 tablespoon vanilla extract
3/4 cup sliced almonds
.75 cup sweetened-dried cranberries

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

Serving Size: Makes 37 good biscottis (plus end pieces)

Number of Servings: 37

Recipe submitted by SparkPeople user KAC1231.