Delicious! Can be used as the basic biscotti plan

Ingredients:

1.  1 ½ cups dried cranberries
2. 1 large egg for egg wash
3. 2 ½ cups all-purpose flour
4. 1 cup sugar
5. ½ teaspoon baking soda
6. ½ teaspoon baking powder
7. ½ teaspoon salt
8. 3 large eggs
9. 1 teaspoon vanilla extract
10. 1 cup almonds

Preheat oven to 325 degrees and prepare a baking pan with parchment paper

Soak cranberries in boiling-hot water to cover in a small bowl until soften. Drain and pat dry with paper towels.

Make egg wash by mixing an egg in a small bowl with a little water. Set aside.

Mix together flour, sugar, baking soda, baking powder, salt as well as the cranberries and almonds in a large bowl and combine well with a mixer.

Add eggs and vanilla and beat just until a dough forms.

Turn out dough onto a well-floured surface and knead several times.

Halve dough, then form each half into a slightly flatted 9”x 4” mound and place on a baking sheet (at an angle they fit nicely)

Brush biscotti with egg wash.

Bake in the middle of oven until golden, about 25 to 30 minutes.

Cool biscotti on baking sheet for about 20 minutes.

Then, cut diagonally into ½ inch thick slices with a serrated knife.

Arrange slices, cut side down, on a baking sheet and bake, turning once, half way, until golden and crisp, about 20-25 minutes.