Recipe By KATHIANNE
Rating
Published Nov 13th
Prep 30m Cook 50m Additional 10m Ready In 90m
Servings 30 cookies Calories 188.8

I modified a recipe to make this a darker biscotti. For a richer almond flavor, use almond extract instead of the vanilla.

Recipe Ingredients

  • 2 ¼ cups all-purpose flour
  • 1 cup white sugar
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 2 egg whites
  • 2 eggs
  • 1 tablespoon vanilla extract
  • ¾ cup sliced almonds
  • 1 cup sweetened-dried cranberries

Cooking Directions

  1. 1 Preheat oven to 325 degrees F (170 degrees C).
  2. 2 Combine dry ingredients in a medium sized mixing bowl. Whisk together eggs, egg whites, and vanilla or almond extract in a separate mixing bowl.
  3. 3 Add egg mixture to dry ingredients, mixing just until moist, using an electric mixer on medium speed. Add dried cranberries and almonds; mix thoroughly.
  4. 4 On floured surface, divide batter in half and pat each half into a log approximately 14 inches long and 1 1/2 inches thick. Place on a cookie sheet and bake 30 minutes or until firm. Cool on a wire rack about 10 minutes, or until cool enough to handle.
  5. 5 Cut biscotti on the diagonal into 1/2-inch slices. Reduce oven temperature to 300 degrees F (150 degrees C). Place cut biscotti upright on a cookie sheet, spacing them about an inch apart, and bake for an additional 20 minutes. Let cool and store in a loosely covered container.

Nutrition Facts

  • Calories 188.8
  • Carbohydrate 35.5 g
  • Cholesterol 24.8 mg
  • Fat 3.2 g
  • Fiber 1.4 g
  • Protein 4.2 g
  • Saturated Fat 0.4 g
  • Sodium 91.6 mg
  • Sugar 19.9 g

Reviews

  1. FANTASTIC!! This biscotti was perfect! Everything you think about a biscotti - is what this is! Long and thick and ultra crispy yet has a nice delicate flavor! I don't know why other recipes are used - when this one is so low in fat and so easy to make! It is really versitile! I - Read more ...
  2. This is what traditional biscotti is *supposed* to taste like. Biscotti is not supposed to have oils or fats in them and are supposed to be one of the more nutritious cookies that you can make as a result. With that said, I have made this recipe a dozen or so times and I have - Read more ...
  3. This recipe was extremely easy to make and low in fat to boot! I used whole almonds instead of sliced and it turned out perfectly! I will definitely be making this biscotti recipe again!
  4. Excellent! I forgot to put the cranberries and almonds in but I had already put the logs onto the cookie sheet so I sprinkled some almonds on top (I had used almond extract) and baked them anyway. Then I made a second batch with the cranberries and almonds and vanilla extract and both turned out - Read more ...
  5. When I first made these I had never done biscotti before and I was afraid they would be a flop but they were GREAT! I used the almond extract and the only thing you need to do to these that is not in the recipie is to knead them for a few minutes when they - Read more ...
  6. I substituted three quarters of the sugar with Splenda with excellent results. They are outstanding!!
  7. I have made these Biscotti repeatedly with outstanding results. I make them gluten free and they are easily adapted to GF starches with the addition of xantham gum. They are crumbly to slice but the crumbs taste so delicious we don't mind the extra tidbits! Keeps well if they don't get eaten quickly.
  8. This is so easy (for biscotti). I made this last year for a cookie exchange with 13 other women and this was voted as the winner. I added 1 t. cinnamon and 1/2 t nutmeg and used Crasins instead of fresh cranberrys. This was a welcome recipe that I didn't have to struggle with broken - Read more ...
  9. I didn't like this one at all. I've made many different kinds of biscotti before and I thought this one sounded strange without any butter or oil in it but figured I'd give it a try anyhow. My first instinct was right though. The texture was not at all good and they seemed stale later - Read more ...
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