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1
Position rack in center of oven. Preheat to 350 degrees.
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2
Spread slivered almonds in a baking pan. Place in preheated oven and toast, stirring occasionally, until the almonds are fragrant and tinged with brown. Remove from oven, and let cool
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3
Sift into a medium bowl: flour, cocoa, baking soda, salt, and egg white powder. Set aside.
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4
In a large bowl, combine butter & sugar. Beat on medium speed until fluffy & well blended. Continue blending, and add eggs, one at a time. Then add the corn syrup, coffee & vanilla.
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5
Gradually add the flour mixture into the egg mixture, stirring until blended & smooth.
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6
Stir in: toasted almonds, cranberries, and chocolate chips.
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7
Shape dough into two smooth logs, (use plastic wrap if dough is very sticky). Arrange each one a silpat covered baking sheet. Bake about 35 minutes, then remove to a rack. Let sit until cool enough to handle.
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8
Carefully transfer log to a cutting board, and cut crosswise on a slight diagonal into 1/2 inch slices. Lay the slices flat on the baking sheet, and return to the oven. Bake until the slices are almost firm when slightly pressed on top, about 16-20 minutes longer. Transfer to racks to cool.
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9
Chocolate glaze:
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10
Melt in a double boiler: 4 ounces bittersweet or semi-sweet chocolate (chopped) with one tablespoon vegetable oil. Remove from heat, and add 2 more ounces of chocolate. Stir until chocolate is melted.
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11
Place a small ziplock bag in a coffee cup, folding edges over the top. Fill the baggie with chocolate (no more that 1/4 - 1/3 full), the zip the baggie. Cut a small hole in a corner of the bag, and use it to drizzle chocolate in zig zags over the cooled biscotti.
