Great treat with a nice cup of coffee or tea. 🙂
1 1/2 cup all-purpose flour
3/4 cup white sugar
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 egg white
2 tsp almond extract
1/2 cup chopped almonds
1/2 cup dried cranberries
1 cup white chocolate chips
Preheat oven to 350 degrees F (175 degrees C). Put parchment paper on a cookie sheet.
In a medium bowl, stir together flour, sugar, baking powder, baking soda, and salt. Beat in the egg and egg white, almond extract, then mix in almonds and cranberries. Knead dough by hand until mixture forms a smooth ball.
Roll the dough into a log about 10 inches long; place on the prepared cookie sheet. Press down, or roll with a rolling pin, until log is 6 inches wide.
Bake for 25 minutes in preheated oven. After baking, cool on a rack. With a serrated knife, cut into 1 inch slices. Place slices, cut side down, back onto the baking sheet.
Return them to the oven for an additional 20 to 25 minutes; turning over half way through the baking. Melt the chocolate over a double boiler or in the microwave oven. Allow chocolate to cool but not harden before dipping one side of the biscotti into it. Place cookies on wire racks, chocolate side up, until cool and dry.
Top with more dried cranberries if desired.