Cranberry Almond Biscotti

2-1/3 cups all-purpose flour
1 cup granulated sugar
1-1/2 teaspoons baking powder
1-1/4 teaspoons cinnamon
1/2 teaspoon nutmeg
2 large eggs
2 large egg whites
1 tablespoon vanilla extract
1-1/2 cups fresh or frozen cranberries, coarsely chopped
3/4 cup sliced almonds
Preheat oven to 325 F. Combine the flour, sugar, baking powder, cinnamon and nutmeg in a large mixing bowl. Whisk the eggs, egg whites and vanilla extract together and add to the dry ingredients, mixing just until moist, using a hand mixer on medium speed. Add cranberries and almonds and mix thoroughly. Turn out onto a floured surface and divide batter in half. Pat each half into a log about 14 inches long and 2 inches wide. Place on a lightly greased cookie sheet and bake 30 minutes or until firm. Reduce oven temperature to 300 F. Leaving the baked log on the cookie sheet, cut crosswise into 1/2-inch slices. Turn the slices cut side up on the cookie sheet and return to the oven; bake for 40 to 45 minutes or until firm and dry. Cool and keep in a tight container.


Makes about 30