Dry Ingredients:
2⅓ cups all purpose flour
1 cup Vanilla Sugar
3 Tablespoons instant coffee granules
2 Tablespoons cocoa powder
1½ teaspoons baking powder
1 teaspoon cinnamon
½ teaspoon salt

Wet Ingredients:
2 eggs, whole
2 egg whites
1 Tablespoon vanilla extract

Additions:
1/2 cup slivered almonds
1 cup dried whole cranberries
1/4 cup Amaretto liqueur

Topping:
12 oz white chocolate chips

Preheat oven to 325°F

Put cranberries in a microwave bowl. Pour in Amaretto. Microwave for 1 minute, then stir. Allow to cool for 10 minutes, then microwave for another minute. Stir. Put aside to cool.

In a large bowl, combine all dry ingredients and mix well.

In a medium bowl, whisk wet ingredients until blended. Add wet ingredients to the dry ingredients in the large bowl and mix with a beater until moist.

Drain cranberries. Add cranberries and almonds to batter, mixing completely.

On a lightly floured surface, divide the dough and shape into two logs approximately 12 inches long by 3½ inches wide. Place on ungreased cookie sheet and bake for 30 minutes. These should be firm. Let cool slightly.

Reduce oven temp to 300°F.

Slice biscotti into ½ inch slices and place standing back onto the cookie sheet. Bake an additional 30 minutes. Let cool completely.

In a double boiler, melt white chocolate. Dip tops of the cooled biscotti in the melted chocolate. Let stand with room to dry for at least an hour.

Store biscotti in a loosely covered container and enjoy as is, or dunked in coffee.