Cranberry Almond Biscotti by Elice

Makes: 38 Prep Time 35 Minutes Bake Time: 45 Minutes

1 cup Sugar

1 tsp Baking Soda

1/4 tsp Salt

3 Eggs

1 tsp Vanilla Extract

1 tsp Almond Extract

2 3/4 Cups All Purpose Flour

1/2 Cup Silvered Almonds

1/2 Cup Dried Cranberries

1 Egg Beaten

1 tsp Water

. Preheat Oven to 325F

. In a large mixing bowl stir together sugar, baking soda and salt.

. Stir in eggs, vanilla and almond extracts.

. Sit in flour and silvered almonds.

. On a well floured surface knead about 10 times. Divide dough in half.

. On a slightly floured surface shape each half into a 9 inch log.

. Place each log 4 inches apart on a greased cookie sheet. Pat each log flat to about 10 inches

by 2 1/4 inches.

. Combine beaten egg and water, brush onto each log.

. Bake for 30 minutes.

. Cool completely. Slice logs into 1/2 inch thick pieces. Place each slice on an ungreased cookie

sheet. Bake 5 minutes until bottoms are lightly browned, flip and bake 5-7 additionl minutes

until bottoms are lightly browned.

. Cool and store in air tight container.

. Extra cookies can be frozen until needed.