Recipe courtesy of Angela McRae

3 eggs
1 teaspoon vanilla
1/4 teaspoon almond extract
2 cups all-purpose flour
7/8 cup sugar
1 teaspoon baking soda
Dash salt
3/4 cup dried cranberries
1-2 cups white chocolate chips

Preheat oven to 300 degrees. In a small bowl, beat eggs, vanilla and almond extract with wire whisk. In mixing bowl, combine flour, sugar, baking soda, salt and cranberries. Add egg mixture and stir just until blended, about 1 minute.

Divide dough in half. On greased and floured baking sheet, arrange dough into two logs, about 1/2 inch thick, 1-1/2 inches wide and 12 inches long. Place logs 2 inches apart and bake for 50 minutes or until golden. Cool for 5 minutes. Next, place log on a cutting board and, using a serrated knife, slice on the diagonal, about 1/2 inch thick. Place the slices flat on a baking sheet, lower oven temperature to 275 degrees, and bake for 20 to 25 minutes more, turning once for even baking.

Melt white chocolate chips in microwave, and glaze biscotti as desired. Makes about 3-1/2 dozen pieces.