I modified a recipe to make this a darker biscotti. For a richer almond flavor, use almond extract instead of the vanilla.
INGREDIENTS (for 1 servings):
- 2 1/4 cups all-purpose flour
- 1 cup white sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 2 egg whites
- 2 eggs
- 1 tablespoon vanilla extract
- 3/4 cup sliced almonds
- 1 cup sweetened-dried cranberries
Preheat oven to 325 degrees F (170 degrees C).
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 dried cranberries and almonds; mix thoroughly.
On floured surface, divide batter in half and pat each half into a log approximately 14 inches long and 1 1/2 inches thick. Place on a cookie sheet and bake 30 minutes or until firm. Cool on a wire rack.
Reduce oven temperature to 300 degrees F (150 degrees C). Cut biscotti into 1/2 inch slices. Place cut biscottis on a cookie sheet and bake for an additional 20 minutes. Let cool and store in a loosely covered container.