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1
Preheat oven to 350F and line a baking sheet with parchment paper.
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2
Beat eggs, sugar and extract together in a medium bowl.
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3
Stir in flour, baking soda and salt, mixing until a stiff dough forms.
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4
Stir in cranberries and almonds.
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5
Shape into a ball on a lightly floured board.
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6
Divide dough into 2 pieces and pat into two 9-by-4-inch rectangles, about 1/2-inch thick, on a prepared baking sheet.
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7
Bake for 30 minutes; let cool slightly.
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8
Cut into 1/2-inch slices with a serrated knife and place back on baking sheet, flat side down.
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9
Reduce heat to 325F and bake for 20 to 25 minutes more or until crisp.
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10
Let cool completely.
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11
Dip the bottom of each cookie in melted white chocolate, if desired.
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12
Variations:
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13
Omit the almond extract, cranberries and almonds and add the following ingredients:
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14
Mexican Mocha: Reduce flour to 1 3/4 cups and stir in 1/2 cup sweet ground cocoa, 2 teaspoons vanilla extract, 2 teaspoons instant espresso powder and 1 teaspoons cinnamon.
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15
Dip biscotti bottoms in melted semi-sweet chocolate, if desired.
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16
Chocolate Peppermint: Reduce flour to 1 3/4 cups and stir in 1/2 cup sweet ground cocoa and 2 teaspoons peppermint extract.
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17
Dip biscotti bottoms in melted semi-sweet chocolate, if desired.
