- 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
- 3/4 cup whole almonds, coarsely chopped
Preheat oven to 325ºF.
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 dried 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 300ºF. 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.