Desserts:

Cranberry Almond Biscotti

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Ingredients

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 tablespoon almond extract
3/4 cup sliced almonds
1 package (6 ounces) craisins

Instructions

Preheat oven to 325 degrees. Combine dry ingredients in a medium mixing bowl. Whisk together eggs, egg whites and almond extract in a separate bowl. Add to dry ingredients, mixing just until moist, using an electric mixer on medium speed. Stir in dried cranberries and almonds; mix thoroughly. On a floured surface, divide batter in half and pat each half into a log 14-inches long by 1-1/2 inch wide. Place on a cookie sheet and bake for 30 minutes or until firm. Cool on a wire rack. Reduce oven temperature to 300 degrees. 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. Makes about 2-1/2 dozen very crisp Italian cookies.

Carol Ann Degen
Davenport