2 1/4 cups (550 mL) all purpose flour
1 cup (250 mL) sugar
1 tsp (5 mL) baking powder
1 tsp (5 mL) ground cinnamon
1/2 tsp (2 mL) baking soda
1/2 tsp (2 mL) ground nutmeg
2 egg whites
1 tbsp (15 mL) almond or vanilla extract
1 pkg (6 oz / 142 g) Craisins® Sweetened Dried Cranberries
3/4 cup (175 mL) sliced almonds
Preheat oven to 325°F (160°C).
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 Craisins® Sweetened Dried Cranberries and almonds; mix thoroughly.
On a floured surface, divide batter in half and pat each half into a log approx. 14-inches (35 cm) long and 1 1/2- inches (4 cm) wide. Place on cookie sheet and bake for 30 minutes.
Reduce oven temperature to 300°F (150°C). Cut biscotti into 1/2-inch (12 mm) slices. Stand upright on cookie sheet and bake for an additional 20 minutes. Let cool and store in a loosely covered container.