Prep Time:
30 mins
Cook Time:
50 mins
Additional Time:
10 mins
Total Time:
1 hr 30 mins
Servings:
15
Yield:
30 cookies
Ingredients
Directions
Preheat oven to 325 degrees F (170 degrees C).
Combine dry ingredients in a medium sized mixing bowl. Whisk together eggs, egg whites, and vanilla or almond extract in a separate mixing bowl.
Add egg mixture to dry ingredients, mixing just until moist, using an electric mixer on medium speed. Add dried cranberries and almonds; mix thoroughly.
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.
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 (per serving)
| 189 | Calories |
| 3g | Fat |
| 36g | Carbs |
| 4g | Protein |
