1 tub CRANBERRY CHIPPER Mix
1¼ stick butter
2 eggs, slightly beaten
2 tablespoons water
½ teaspoon almond extract
1 cup sliced or slivered almonds

Preheat oven to 325°F. Blend all ingredients, mixing dough with hands.

Divide dough in half and form a 12-inch long log with each half of dough on top of greased cookie sheets. Use a separate baking sheet for each log.

Flatten the logs to 3 inches wide. Bake for 20 to 25 minutes until the dough is set but not browned.

Remove from oven and cool for 15 minutes. Cut the logs into ½ inch slices using a serrated knife. Arrange slices, one cut side down on cookie sheet and bake for 10 minutes. Do not brown.

Turn biscotti over and bake an additional 5 minutes. Cool and store in an air-tight container.