Cranberry Almond Biscotti 2 eggs 3 egg whites 2 tablespoons molasses 3/4 teaspoon almond extract Sugar substitute equivalent to 1 cup sugar 2-1/4 cups all-purpose flour 1 teaspoon baking powder 1 teaspoon ground cinnamon 1/2 teaspoon baking soda 1/2 teaspoon ground nutmeg 3/4 cup slivered almonds 1/2 cup dried cranberries 1/2 cup chopped white candy coating Printed from tasteofhome.com Sep 5, 2008 Copyright Reiman Media Group, Inc © 2008

-----------------------Fold------------------------ Cranberry Almond Biscotti cont. In a large mixing bowl, beat the eggs, egg whites, molasses and extract. Beat in sugar substitute. Combine the flour, baking powder, cinnamon, baking soda and nutmeg; gradually add to egg mixture (dough will be sticky). Turn onto a floured surface. Knead in almonds and cranberries. Divide dough in half; shape each portion into a 12-in. x 3-in. rectangle. Transfer to a baking sheet coated with cooking spray. Bake at 325° for 15-20 minutes or until lightly browned. Cool for 5 minutes. Transfer to a cutting board; with a serrated knife, cut each loaf into 16 slices. Place slices cut side down on baking sheets coated with cooking spray. Bake for 25-35 minutes or until firm, turning once. Remove to wire racks to cool. In a Printed from tasteofhome.com Sep 5, 2008 Copyright Reiman Media Group, Inc © 2008

	Cranberry Almond Biscotti microwave or heavy saucepan, melt candy coating; stir until smooth. Drizzle over biscotti. Store in an airtight container. Yield: 32 cookies. Printed from tasteofhome.com Sep 5, 2008 Copyright Reiman Media Group, Inc © 2008