Europe & Middle East
Latin America & Caribbean
Preheat oven to 160ºC.
Combine dry ingredients in a medium mixing bowl. Whisk together eggs, egg whites and almond or vanilla extract in a separate mixing bowl. Add to dry ingredients, mixing just until moist, using an electric mixer on medium speed. Add dried cranberries and almonds; mix thoroughly.
On a floured surface, divide batter in half and pat each half into a log approximately 35 cm long and 3 - 4 cm wide. Place on a baking sheet and bake for 30 minutes. Cool slightly.
Reduce oven temperature to 150ºC. Cut biscotti into 1 cm slices. Stand upright on baking sheet and bake for an additional 20 minutes. Let cool and store in a loosely covered container. Makes about 30 biscotti.
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