Last Call: Cranberry-Almond Biscotti

Cranberry-Almond Biscotti

Ingredients:

~4 c. sifted flour

~½ tsp salt

~1 tsp baking powder

~1 1/3 cups sugar

~1 stick of butter

~1 stick of margarine

~1 tsp vanilla extract

~1 tsp anise extract

~6 eggs

~1 cup chopped almonds

~1 package of dried cranberries/craisins

Directions:

1. Cream butter and margarine, then add sugar slowly. Add one egg at a time, then add extracts and beat thoroughly.

2. Add sifted flour, baking powder and salt (about 8 or 10 tablespoons at a time), mix and continue adding flour mixture until finished. Add chopped nuts and berries. Dough will be soft.

3. Grease 3 cookie sheets lightly. Using a large mixing spoon, spoon out 3 tablespoons of dough, forming small loaves. 3 small loaves will probably fit on one cookie sheet (and they WILL expand during while baking).

4. Bake at 375 degrees for 12 minutes and remove. Cut dough into slices and turn them on their sides and bake for an additional 4-5 minutes until golden brown. Remove from oven, flip cookies and bake the other side for an additional 4-5 minutes until golden brown.

5. Sprinkle with powdered sugar and serve.