with a hand mixer or a stand mixer. 6. Add the eggs one at a time and mix throughly after each addition. 7. Do this 2 more times. 8. It will start to look like satin curtains. 9. Add the extracts. 10. And admire your new drapes! 11. Measure all the dry ingredients. 12. And add them to the egg mixture. 13. Start folding together to form a loose dough. 14. Fold in the cranberries. 15. And anything else you think would be tasty, and in this case, it's slivered almonds. 16. Dump it out on parchment paper and with well-floured hands (this is critical) show it a little love. 17. Form into a log 3-4? x 10-12?. 18. Bake until slightly brown, about 15 minutes. 19. It will look like this and start slicing. 20. Keep slicing it into 1? pieces. 21. And if you're log kinda spread out, make a cut down the middle so the pieces are more manageable. 22. Lay the slices on the cut sides and bake until slightly brown. 23. Remove from the oven after 15 minutes or so and turn each piece over. 24. They will look like this when they're done. 25. Or this. 26. Enjoy! They keep in an airtight container for months. Print recipe almond cranberry cornmeal biscotti yield 3 dozen biscotti Preheat oven to 325 1. Beat the following in a mixing bowl: 4 tbsps. butter, melted 3/4 cup sugar 3 eggs 2. Combine the following in a large