October 27, 2013
"Great for the holiday cookie tray! Makes 2 1/2 dozen."
- Serving Size: 1 (30 g)
- Calories 76.2
- Total Fat - 0.7 g
- Saturated Fat - 0.2 g
- Cholesterol - 16.2 mg
- Sodium - 60.3 mg
- Total Carbohydrate - 15.5 g
- Dietary Fiber - 0.6 g
- Sugars - 6.9 g
- Protein - 2.2 g
- Calcium - 22.6 mg
- Iron - 0.3 mg
- Vitamin C - 0.7 mg
- Thiamin - 0 mg
Preheat oven to 325ºF.
Combine dry ingredients in a medium mixing bowl.
Beat eggs, egg whites, and vanilla in a separate bowl until frothy.
Add egg mixture to dry ingredients, mixing just until moist, using an electric mixer on medium speed.
Add almonds and cranberries; mix thoroughly.
On a floured surface, divide dough in half and pat each half into a log about 14 inches long and 1 1/2 inches wide.
Place on a cookie sheet and bake in oven for 30 minutes.
Cool on wire rack.
Reduce oven temperature to 300ºF.
Cut biscotti into 1/2 inch slices. Stand upright on cookie sheet and bake another 20 minutes.
Let cool and store in a loosely covered container.
Tips & Variations
No special items needed.