Ingredients
2-1/4 cups all-purpose flour
1 cup sugar
1/2 tsp baking soda
1 tsp baking powder
1/2 tsp nutmeg
1 tsp cinnamon
2 whole eggs
2 egg whites
1 T almond or vanilla extract
3/4 cup sliced almonds
6 oz sweetened dried cranberries

Directions
Preheat oven to 350.

Combine dry ingredients in a medium mixing bowl. In a separate bowl, whisk together eggs, egg whites, & extract. Add to dry ingredients, mixing until moist, using an electric mixer on medium. Add dried cranberries and almonds; mix thoroughly. Put in refrigerator for 30-60 minutes.

On a floured surface divide batter in half and pat each half into a log approx 14 inches long and 1-1/2 inces wide. Place each log on a cookie sheet and bake for 30 miutes or until firm. Cool until able to handle.

Reduce oven temp to 300. Cut biscotti into 1/2 inch slices. Stand upright on cookie sheet and bake for an additional 20 minutes. Let cool.

Makes 2-1/2 dozen cookies. Store in an air-tight container.