Honey Almond Biscotti

Ingredients:

3/4 cup Wildflower honey

1/2 cup - butter or margarine, softened

2 - eggs

1 teaspoon - vanilla extract

3-1/2 cups - all-purpose flour

2 teaspoons - anise seeds

2 teaspoons - ground cinnamon

1/2 teaspoon - baking powder

1/2 teaspoon - salt

1/4 teaspoon - baking soda

1 cup - dried cranberries

3/4 cup - slivered almonds

Instructions:

Using an electric mixer, beat butter until light; gradually add honey, eggs and vanilla, beating until smooth.

In small bowl, combine flour, anise seeds, cinnamon, baking powder, salt and baking soda; gradually add to honey mixture, mixing well. Stir in cranberries and almonds. Shape dough into two 10x3x1-inch logs on greased baking sheet.

Bake at 350°F for 20 minutes or until light golden brown. Remove from oven to wire rack; cool 5 minutes. Reduce oven to 300°F. Transfer logs to cutting board. Cut each log into 1/2-inch slices; arrange on baking sheet. Bake 20 minutes or until crisp. Cool on wire racks.