Cranberry Almond Biscotti

2 dozen

4 large eggs 1 cup sugar 1½ tablespoons grated orange peel 2 tablespoons canola oil 1 teaspoon vanilla extract 1 teaspoon almond extract 3 ⅓ cups all-purpose flour 2 teaspoons baking powder 1 cup chopped almonds 1 cup chopped dried craisins

Beat eggs and sugar at high speed with the Cuisinart Stand Mixer for 5 minutes or until foamy. Add the orange rind, oil and extracts, beating until blended. Combine flour and baking powder; add to sugar mixture, beating well. Fold in almonds and craisins. Cover and freeze 30 minutes or until firm. Divide dough in quarters; shape each portion into an 8 x 2½-inch log on a lightly greased baking sheet. Bake at 325 degrees for 20 minutes or until firm. Cool on baking sheet for 5 minutes. Remove to wire racks to cool. Cut each log diagonally into ½ inch slices with a serrated knife. Place on greased baking sheets. Bake at 325 degrees for 10 minutes. Turn cookies over, and bake for 10 more minutes. Remove cookies to wire racks to cool.