Whisk together eggs, egg whites and almond or vanilla extract in a separate mixing
Add to dry ingredients, mixing just until moist, using an electric mixer on medium
Add sweetened dried cranberries and almonds; mix thoroughly.
On a floured surface, divide batter in half and pat each half into a log approximately
14 inches long and 1 1/2 inches wide. Place on a cookie sheet and bake for 30 minutes.
Reduce oven temperature to 300 degrees F.
Cut biscotti into 1/2-inch slices. Stand upright on cookie sheet and bake for
an additional 20 minutes.
Let cool and store in a loosely covered container.
Yield: about 2 1/2 dozen
Per Serving (1 cookie): Cal 100 (5%DV), Fat Cal. 15, Total Fat 2grams(2.5%DV), Chol. 14mg(5%DV), Sodium 38mg(2%DV), Pot. 35mg(1%DV), Carb. 19grams(6%DV), Fiber <1gram(3%DV),
Protein 2grams(4%DV), Vit. A 21IU(0%DV), Vit. C <1mg(0%DV), Calcium 18mg(2%DV),
Dietary Exchange: Fruit 1, Fat 0.5
Recipe and photo credit (used with permission):
Ocean Spray Cranberries, Inc.