Yield: 1 batch
- Flour: 2 1/4 Cups
- Sugar: 1 Cups
- Baking powder: 1 Teaspoons
- Baking soda: 1/2 Teaspoons
- Cinnamon: 1 Teaspoons
- Nutmeg: 1/2 Teaspoons
- Eggs: 2 Each
- Egg whites: 2 Each
- Vanilla/almond extract: 1 Tablespoons
- Dried cranberries: 1 1/4 Cups
- Sliced almonds: 3/4 Cups
Preheat oven to 325 F.
Combine dry ingredients in a medium mixing bowl. Whick together eggs, egg whites and exxtract in a separate mixing bowl. Add to dry ingredients, mixing just until moist, using an electric mizer on medium speed. Add dried cranberries and almonds, mix thoroughly.
On floured surface, divide batter in half and pat each half into a log.
Place on cookie sheet and bake for 30 minutes.
Increase oven to 400 F. Cut biscotti into 1/2 inch slices. Stand upright on cookie sheet and bake for an additional 6-8 minutes. Let cool and store in loosely covered container.