Cranberry Almond Biscotti by Nash

INGREDIENTS

1. Preheat oven to 175°c.

2. In a large bowl, beat eggs, brown sugar and vanilla until well-blended.

3. In a separate bowl, whisk together flour, baking soda, baking powder and salt; gradually stir into egg mixture.

4. Stir in ground almonds, Ocean Spray(R) Craisins(R), and sultanas (mixture will be stiff).

5. Divide dough in half. Using lightly floured hands, shape each portion into a 9x3-in. rectangle on a parchment-lined baking sheet.

6. Bake until lightly browned, approximately 25 minutes.

7. Cool on pans on wire racks until firm.

8. Reduce oven to 160°c.

9. Transfer baked rectangles to a cutting board. Using a serrated knife, cut diagonally into 1/2-inch slices. Place on baking sheets, cut side down.

10. Bake until lightly browned, 10 minutes per side.

11. Remove from pans to wire racks; cool completely.

12. Optional: Dip biscotti in melted white or dark chocolate, and decorate with chopped Ocean Spray(R) Craisins(R) and almonds.

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