I love fresh cranberries, sweetened of course...
Here's a great dunking cookie for your favorite coffee!
2 1/4 cups all-purpose flour
1 cup white sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
2 egg whites
1 tablespoon almond extract
3/4 cup sliced almonds more for garnish
1 teaspoon grated orange peel
1 cup fresh cranberries chopped tossed in 1/4 cup sugar or( if using dried cranberries, skip the sugar)
1/4 teaspoon cinnamon
Optional: white chocolate to dip each end , sliced almonds and granulated sugar
Preheat oven to 325 degrees
Combine dry ingredients in a medium sized mixing bowl. Whisk together eggs, egg whites, and vanilla or almond extract in a separate mixing bowl.
Add egg mixture to dry ingredients, mixing just until moist, using an electric mixer on medium speed. Add cranberries, sugar, rind and cinnamon toss together then add the almonds; mix thoroughly.
On floured surface, divide batter in half and knead each half with a small amount of flour then shape into a log approximately 14 inches long and 1 1/2 inches thick. Place on a parchment paper lined cookie sheet and bake 30 minutes or until firm. Middles should be cooked all the way through, use a toothpick to check. Cool on a wire rack.
Higher oven temperature to 350 degrees. Cut biscotti into 1/2 inch slices on a slant using a good cutting board and serrated knife. Place back into the oven and continue to toast for an additional 25 to 30 minutes until nicely browned I turn them once. Let cool and you can then dip each end in white chocolate and sliced almonds. I also like to sprinkle sugar on top before baking.