Cranberry Almond Biscotti

2 1/2 Shiloh flour (your choice or use a multi-flour blend)
1 cup Shiloh date sugar
1 tsp baking powder
1/2 tsp baking soda
2 egg whites
2 eggs
1 tbsp vanilla or almond extract
3/4 cup Shiloh Sliced Organic Almonds
1 cup Shiloh sweetened dried cranberries

Directions:

Preheat oven to 325ºF.
Combine dry ingredients.
Whisk together eggs and egg whites and extract in a separate bowl.
Fold in egg yolk mixture into the dry ingredients until just moisten. 
Stir in cranberries and sliced almonds.

On floured surface, divide batter in half. Roll and pat into 2 logs, 1-1/2" thick.
Bake on cookie sheet 30 min. or until firm. Cool on rack.

Reduce temp to 300ºF.  Cut logs into 1/2" slices.  Arrange and bake on cookie sheet
approx. 20 min.   Let cool.