Cranberry-Almond Biscotti - flour

Method

• Preheat the oven to 350.
• Line a large baking sheet with parchment paper.
• In a bowl, whisk the flour with the baking powder and salt.
• In a medium bowl, beat the eggs with the sugar at medium speed until pale and creamy, about 3 minutes.
• Beat in the butter and almond extract.
• Pour the egg mixture over the dry ingredients and stir until combined.
• Stir in the dried cranberries and almonds.
• Using lightly floured hands, shape the dough into 2 slightly flattened 10-inch logs on the prepared baking sheet.
• Bake for 30 minutes, or until golden.
• Let the logs cool slightly.
• Using a sharp serrated knife, slice the logs 1/2 inch thick on the diagonal.
• Arrange the slices on the baking sheet cut sides up and bake for about 10 minutes, or until the biscotti are lightly browned and crisp.
• Let cool completely before serving.