Cranberry Almond Biscotti

2 1/4 c. whole wheat flour (red wheat)
2 eggs
1 c. Sucanat
2 egg whites
1/2 tsp. baking soda
1 Tbs. almond or vanilla extract
1 tsp. alu. free baking powder
1 1/4 c. Craisins™
1 tsp. cinnamon
3/4 c. sliced almonds
1/2 tsp. nutmeg

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.
By Bridgett Burchfield.