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

2 eggs

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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