3 eggs
3/4 cup sugar
2 envelopes hot apple cider mix
1/2 cup canola or corn oil
2 1/2 cups all purpose flour
1 tablespoon baking powder
2/3 cup coarsely chopped whole almonds
2/3 cup dried cranberries
1/2 envelope hot apple cider mix (optional)

Preparation Instructions:

Whisk eggs until frothy; gradually whisk in sugar, apple cider mix, and oil. Set aside.

Combine flour, baking powder, almonds, and cranberries; fold into egg mixture until all the flour is absorbed. (Dough will be very soft). Chill dough for up to an hour for easier handling.

Divide dough in half and place on a baking tray lined with parchment paper. Using floured hands, shape each into a log about 15 inches. If desired, sprinkle additional apple cider mix on surface of each log.

Bake at 325 degrees for 30 minutes, or until firm when pressed with a fingertip. Cool on pan to room temperature.

Using a sharp serrated knife, slice each log diagonally into 1/2 inch slices. Return biscotti to parchment lined pan, cut side down, and bake up to 20 minutes longer, or until golden colour. Make about 4 1/2 dozen.

Per serving: 70 calories; 1.3 g protein; 3.1 g fat; 9.4 g carbohydrates; 0.4 g dietary fibre.