Cranberry Sour Cream Biscotti

Ingredients:
1 cup butter, softened
1 cup sugar
2 eggs
1/2 cup sour cream
1-1/2 teaspoons almond or vanilla extract
3-1/2 cups whole wheat flour
1-1/2 teaspoons baking powder
1 teaspoon baking soda
1 bag of dried cranberries( Craisins)
Directions: In a mixing bowl, cream butter and sugar. Add the eggs, one at a time, beating well after each addition. Stir in sour cream and extract. Combine dry ingredients; add to creamed mixture. Add cranberries. Line two baking sheets with foil; grease the foil. Divide dough into thirds. On a floured surface, shape dough into three 8-in. x 2-1/2-in. x 3/4-in. loaves; place on foil. Bake at 350° for 25 minutes or until golden. Remove from the oven. Lift loaves with foil onto a wire rack; cool for 15 minutes. Place on a cutting board; using a serrated knife, slice diagonally 3/4 in. thick. Place slices, cut side down, on ungreased baking sheets. Bake at 350° for 8-10 minutes or until golden. Turn cookies over; bake 10 minutes longer. Cool on wire racks. Store in an airtight container. Yield: about 2-1/2 dozen.