CRANBERRY ALMOND BISCOTTI

INGREDIENTS

• 2 CUPS ALL-PURPOSE FLOUR
• 1 CUP SUGAR
• 1 TEASPOON BAKING SODA
• 1 TEASPOON BAKING POWDER
• 1/4 TEASPOON SALT
• 1 LARGE EGG
• 2 LARGE EGG WHITES
• 1 1/2 TEASPOON ALMOND EXTRACT
• 1 TEASPOON VANILLA EXTRACT
• 1/2 CUP DRIED CRANBERRIES CHOPPED
• 1/3 CUP PLANTERS SLIVERED ALMONDS, TOASTED
  COOKING SPRAY

INSTRUCTIONS

Preheat oven to 350°F.

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next four ingredients in a large bowl. Combine egg, egg whites, almond extract and vanilla; add to flour mixture, stirring until well blended. Stir in cranberries and almonds (dough will be dry and crumbly). Turn dough out onto a lightly floured surface; knead 5 to 6 times.

Divide dough in half. Shape each portion into an 8- inch-long roll. Place rolls 4 to 5 inches apart on a baking sheet coated with cooking spray; flatten each roll to 1-inch thickness.

Bake at 350°F. for 30 minutes. Remove rolls from baking sheet; cool 10 minutes on a wire rack. Reduce oven temperature to 325°F. Cut each roll diagonally into 1/2-inch slices. Place slices, cut sides down, on baking sheets coated with cooking spray; bake 10 minutes. Turn cookies over; bake an additional 10 minutes. Remove from baking sheets, and cool completely on wire rack.