Biscotti

Almond Whole-Wheat Biscotti

3 eggs
3/4 c. sugar
1 t. vanilla
1/2 t. almond extract
2 1/3 c. whole wheat flour
1 t. salt
1 t. baking soda
1/2 c. chopped almonds

1. Beat the eggs, sugar, and extracts together until thoroughly combined.
2. Add the dry ingredients and stir just until it comes together; dough will be sticky.
3. With wet hands, shape the dough into 2-3 logs (the width of the logs will be the length of your biscotti) and place on greased cookie sheets. Bake at 350 for 25 minutes.
4. Remove from oven and let cool (on the sheets) for 5-10 minutes. Remove to a cutting board and slice logs on a slight diagonal, into slices about 1/2"-3/4" thick. Lay slices cut-side-down on the cookie sheet and bake at 325 for 15 minutes. When cool, drizzle with or dip into milk or dark chocolate, if desired.

Lemon-Cranberry Cornmeal Biscotti

3 eggs
1 c. sugar
1/2 t. lemon extract
2 c. white flour
3/4 c. cornmeal
1 t. salt
1 t. baking powder
1/2 c. Craisins

Follow directions above, using white chocolate to finish.