These biscotti are “just sweet enough” to end a meal, and they're great with a cup of coffee or tea. The cranberries make it a perfect cookie to serve at a holiday buffet.
Makes 15 biscotti
2 1/4 cups whole wheat flour
1 cup white sugar
1/4 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
2 egg whites
1 tablespoon almond extract
3/4 cup sliced almonds
1 cup sweetened-dried cranberries
1/2 cup semi-sweet chocolate chips (optional)
Preheat oven to 325 degree.
Combine whole wheat flour, sugar, salt, and baking powder and soda in a medium-size mixing bowl.
Whisk together egg whites, eggs, and almond extract in a separate mixing bowl.
Add egg mixture to flour mixture, mixing just until moist with an electric hand mixer on medium speed. Add almonds, cranberries, and chocolate chips; 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 15 minutes on wire rack.
Reduce oven temperature to 300 degrees.
Cut biscotti into 1/2-inch diagonal slices. Place cut biscotti, side down, on a cookie sheet, and bake for 10 minutes. Flip biscotti, and bake for an additional 10 minutes. Let cool on wire rack, and store in a loosely covered container.
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