Cranberry Almond Biscotti---FREE RECIPE

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This specialty biscuit features Craisins Sweetened Dried Cranberries and Almonds.

Recipe Yield: About 12 dozen

Ingredients:
11 1/4 cups	Flour
5 cups	Sugar
5 tsp.	Baking powder
2 1/2 tsp.	Baking soda
5 tsp.	Cinnamon
2 1/2 tsp.	Nutmeg
10	Eggs
10	Egg whites
5 Tbsp.	Almond or vanilla extract
3 3/4 cups	Sliced almonds
6 1/4 cups	Craisins Sweetened Dried Cranberries

Instructions:

Combine flour, sugar, baking powder, baking soda, cinnamon and nutmeg, using an electric mixer on low speed.
Combine eggs, egg whites and almond extract in a separate mixing bowl. Add to dry ingredients; mix just until moist, on medium speed.
Mix in almonds and dried cranberries
On a floured surface, divide batter into 10 portions. With floured hands, shape each portion into a 14 x 3.5-inch log. Place on ungreased sheet pans.
Bake in a standard oven at 325 degrees F. for 30 minutes or until firm. Remove from oven. Cook on a wire rack.
Reduce overn temperatures to 300 Degrees F.
Cut biscotti into 1/2-inch slices. Stand upright on sheet pans and bake for an additional 20 minutes. Cool completely on a wire rack. Drizzle with chocolate, if desired. Store in a loosely covered container to retain crispness.