Cranberry Almond Biscotti - cooking recipe

Ingredients
    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
    1 cup sweetened-dried cranberries
Preparation
    Preheat oven to 325 degrees F (170 degrees C).
    Combine dry ingredients in a medium sized mixing bowl. Whisk together eggs, egg whites, and vanilla or almond extract in a separate mixing bowl.
    Add egg mixture to dry ingredients, mixing just until moist, using an electric mixer on medium speed. Add dried cranberries and almonds; mix thoroughly.
    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 about 10 minutes, or until cool enough to handle.
    Cut biscotti on the diagonal into 1/2-inch slices. Reduce oven temperature to 300 degrees F (150 degrees C). Place cut biscotti upright on a cookie sheet, spacing them about an inch apart, and bake for an additional 20 minutes. Let cool and store in a loosely covered container.

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