Holiday Cranberry Biscotti

• 2 eggs
• 1 cup sugar
• 2 teaspoons almond extract
• 2 cups flour
• 12 teaspoon baking soda
• 14 teaspoon salt
• 34 cup dried cranberries
• 34 cup whole almond, toasted
• melted white chocolate (optional)

1. Preheat oven to 350F and line a baking sheet with parchment paper.
2. Beat eggs, sugar and extract together in a medium bowl.
3. Stir in flour, baking soda and salt, mixing until a stiff dough forms.
4. Stir in cranberries and almonds.
5. Shape into a ball on a lightly floured board.
6. Divide dough into 2 pieces and pat into two 9-by-4-inch rectangles, about 1/2-inch thick, on a prepared baking sheet.
7. Bake for 30 minutes; let cool slightly.
8. Cut into 1/2-inch slices with a serrated knife and place back on baking sheet, flat side down.
9. Reduce heat to 325F and bake for 20 to 25 minutes more or until crisp.
10. Let cool completely.
11. Dip the bottom of each cookie in melted white chocolate, if desired.
12. Variations:
13. Omit the almond extract, cranberries and almonds and add the following ingredients:
14. Mexican Mocha: Reduce flour to 1 3/4 cups and stir in 1/2 cup sweet ground cocoa, 2 teaspoons vanilla extract, 2 teaspoons instant espresso powder and 1 teaspoons cinnamon.
15. Dip biscotti bottoms in melted semi-sweet chocolate, if desired.
16. Chocolate Peppermint: Reduce flour to 1 3/4 cups and stir in 1/2 cup sweet ground cocoa and 2 teaspoons peppermint extract.
17. Dip biscotti bottoms in melted semi-sweet chocolate, if desired.

eggs, sugar, almond, flour, baking soda, salt, cranberries, whole almond, white chocolate

Taken from www.food.com/recipe/holiday-cranberry-biscotti-512535 (may not work)