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1
Preheat oven to 350 degrees.
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2
Spray a heavy or cushioned cookie sheet with cooking spray.
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3
Combine flour, sugar, cranberries, almonds, baking powder and salt in a large mixing bowl.
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4
Combine oil, vanilla, almond extract, and eggs and add to flour mixture.
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5
This may be done by hand or in an electric mixer, at low speed.
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6
Mix until the ingredients are well blended, but be careful not to overdo it or the biscotti will be tough.
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7
Turn dough out onto lightly floured surface and knead lightly a few times.
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8
Divide the dough into thirds and form into 4 10″ rolls (or 2 wider rolls to create extra long dipping biscotti).
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9
Place rolls 6″ apart on a baking sheet coated with cooking spray and flatten each roll slightly, to 1″ in thickness.
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10
Place in the pre-heated oven and bake for 30 minutes.
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11
Remove the baking sheet from the oven.
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12
Allow rolls to cool for five minutes.
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13
Using a serrated knife, carefully cut each roll diagonally into 18 1/2″ slices.
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14
Reserve the tiny end slices for snacks.
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15
Place dough slices, bottom-side down, on the baking sheet.
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16
Reduce the oven temperature to 325F and bake 20 minutes more.
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17
Cool completely on a wire rack (so the biscotti dont become soggy as they cool).
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18
Biscotti freeze beautifully.
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19
When completely cooled, reassemble slices back into a log.
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20
Wrap each log tightly in aluminum foil and place in a freezer bag.
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21
Freeze for up to two months.
