Almond-Cranberry Biscotti - cooking recipe

Ingredients

3 3/4 cups flour
2 1/2 cups sugar
4 eggs (room temperature)
1 teaspoon baking powder
1 pinch salt
1 teaspoon vanilla
1 2/3 cups raw almonds, toasted and roughly chopped
1 cup dried cranberries or 1 cup dried cherries

Preparation

Pour flour into large mixing bowl.
Make a well in the center and place sugar, 3 eggs, all yolks, baking powder, salt, and vanilla into well.
work the flour into the ingredients in the well until smooth.
Knead in almonds and cranberries throughly for about 5 minutes.
Grease and flour 2 baking sheets that are at least 15 inches long.
Divide dough in half.
Roll each piece of dough on floured surface into 2-1/2 inch wide place the logs 2 inches apart on prepared baking sheets.
Beat remaining egg white and brush over tops of logs.
Heat oven to 350\u00b0F.
Bake 50 minutes.
Remove from oven.
Reduce temperature to 325\u00b0F.
Cut logs diagonally into 1/2-inch slices and lay, cut side up, on sheets.
Return to oven for another 15 minutes.
Cool on racks.