Ingredients

1 1/2 cups slivered almonds

3 cups flour

1/4 cup unsweetened cocoa

3 teaspoons baking soda

1/2 teaspoon salt

2 teaspoons egg white powder (optionally, add 1 egg white with other eggs)

1 stick (1/2 cup) butter, softened

1 cup sugar

3 large eggs

1 1/2 tablespoons light corn syrup

2 tablespoons brewed coffee

1 1/4 teaspoon vanilla

1 cup dried cranberries

1 cup chocolate chips

Chocolate Glaze

Preparation

Position rack in center of oven. Preheat to 350 degrees.

Spread slivered almonds in a baking pan. Place in preheated oven and toast, stirring occasionally, until the almonds are fragrant and tinged with brown. Remove from oven, and let cool

Sift into a medium bowl: flour, cocoa, baking soda, salt, and egg white powder. Set aside.

In a large bowl, combine butter & sugar. Beat on medium speed until fluffy & well blended. Continue blending, and add eggs, one at a time. Then add the corn syrup, coffee & vanilla.

Gradually add the flour mixture into the egg mixture, stirring until blended & smooth.

Stir in: toasted almonds, cranberries, and chocolate chips.

Shape dough into two smooth logs, (use plastic wrap if dough is very sticky). Arrange each one a silpat covered baking sheet. Bake about 35 minutes, then remove to a rack. Let sit until cool enough to handle.

Carefully transfer log to a cutting board, and cut crosswise on a slight diagonal into 1/2 inch slices. Lay the slices flat on the baking sheet, and return to the oven. Bake until the slices are almost firm when slightly pressed on top, about 16-20 minutes longer. Transfer to racks to cool.

Chocolate glaze: Melt in a double boiler: 4 ounces bittersweet or semi-sweet chocolate (chopped) with one tablespoon vegetable oil. Remove from heat, and add 2 more ounces of chocolate. Stir until chocolate is melted.

Place a small ziplock bag in a coffee cup, folding edges over the top. Fill the baggie with chocolate (no more that 1/4 - 1/3 full), the zip the baggie. Cut a small hole in a corner of the bag, and use it to drizzle chocolate in zig zags over the cooled biscotti.