Ingredients:
2 1/3 cups flour
1 cup sugar
3 tablespoons cocoa
2 tablespoons instant coffee granules
1 1/2 teaspoons baking powder
1 teaspoon cinnamon
1/2 teaspoon salt
2 eggs
2 egg whites
1 tablespoon vanilla
1 1/2 cups Ocean Spray® Fresh or Frozen Cranberries, coarsely chopped
3/4 cup whole almonds, coarsely chopped
Directions:
Preheat oven to 325°F.
Combine dry ingredients in a medium mixing bowl. Combine eggs, egg whites and vanilla in a separate mixing bowl. Add to dry ingredients, mixing just until moist, using an electric mixer on medium speed. Add cranberries and nuts; mix thoroughly.
On a floured surface, divide dough in half and pat each half into a log about 14-inches long and 1 1/2-inches wide. Place on cookie sheet and bake for 30 minutes or until firm. Cool on a wire rack.
Reduce oven temperature to 300°F. Cut biscotti into 1/2-inch slices. Stand upright on cookie sheet. Bake for an additional 30 minutes. Let cool and store in a loosely covered container.
Makes 2 1/2 dozen cookies.
