Cranberry Almond Biscotti

4-1/2 cups all-purpose flour
2 cups white sugar
2 teaspoons baking powder
1 teaspoon baking soda
4 egg whites
4 eggs
4 tablespoons vanilla extract
1 tsp orange extract
1-1/2 cups sliced almonds
2 cups sweetened-dried cranberries

Preheat oven to 325 degrees F

Combine dry ingredients in a medium sized mixing bowl. Whisk together eggs, egg whites, and vanilla or almond extract in a separate mixing bowl.

Add egg mixture to dry ingredients, mixing just until moist, using an electric mixer on medium speed. Add dried cranberries and almonds; mix thoroughly. If Dough is to soft & sticky to add a little flour.

On floured surface, divide batter in 4 sections and pat each half into a log approximately 12 inches long and 2 inches thick. Place on a cookie sheet and bake 30 minutes or until firm. Cool on a wire rack.

Reduce oven temperature to 300 degrees F (150 degrees C). Cut biscotti into 1/2 inch slices. I use an Electric knife for perfect slices. Place cut biscottis on a cookie sheet and bake for an additional 20 minutes. Let cool and store in a loosely covered container.