Cranberry Almond Biscotti

Twice-baked Italian cookies -- perfect for dunking in coffee or milk

Yield: Makes about 2 1/2 dozen

Ingredients

3/4 cup granulated sugar

2 eggs

1/4 cup vegetable oil

1 Tablespoon orange juice

2 teaspoons grated orange peel

1 1/2 teaspoons almond extract

2 cups all purpose flour

1/2 cup sliced almonds

1 teaspoon baking powder

1/4 teaspoon salt

1 cup dried cranberries

1 egg white

1 Tablespoon water

Granulated sugar

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Directions:

Preheat oven to 350 F

Combine 3/4 cup sugar and eggs in a large mixing bowl. Beat at medium speed 2 to 3 minutes, or until thick and pale yellow in color. Add oil, orange juice, orange peel and almond extract; beat 2 minutes, or until well mixed.

Combine flour, sliced almonds, baking powder and salt; gradually add to egg mixture. Mix on low speed 1 to 2 minutes, or until well blended. Stir in cranberries by hand.

Turn dough onto lightly floured surface (dough will be soft and sticky). Lightly sprinkle with additional flour; knead flour into dough.

With floured hands, shape into 2 (8x2- inch) logs. Place 3 to 4- inches apart on a parchment paper lined baking sheet; flatten tops slightly.

Combine egg white and water; brush on logs. Sprinkle with granulated sugar.

Bake for 25 to 30 minutes, or until light brown and firm to the touch. Cool on baking sheet for 15 minutes.

Reduce oven temperature to 300 F. Cut logs diagonally into 1/2- inch slices with a serrated knife; arrange slices, cut-side down, on baking sheet. Bake 8 to 10 minutes; turn slices. Bake 8 to 10 minutes longer or until golden brown. Remove to wire rack; let cool completely.

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