|Cranberry Almond Biscotti
2 1/4 c. whole wheat flour (red wheat)
Preheat oven to 325º. Combine dry ingredients in a medium mixing bowl. Whisk together eggs, egg whites and almond or vanilla extract in a separate mixing bowl. Add to dry ingredients, mixing just until moist. Using an electric mixer on medium speed. Add dried cranberries and almonds, mix thoroughly.
On floured surface pat into a log approximately 14-inches long and 4
inches wide. Place on a cookie sheet and bake for 30 minutes. Reduce
oven temp. to 300º. Cut biscotti into 1/2-inch slices. Stand upright
on cookie sheet and bake for an additional 25 minutes. Let cool and store
in a loosely covered container. Makes 1 1/2 dozen.