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Cranberry Almond Biscotti Recipe - Healthy Cooking Demo

Nutrition Facts

Yield: 24 biscotti
    • Calories: 57
    • Fat: 2g
    • Saturated Fat: 0
    • Cholesterol: 8mg
    • Sodium: 48mg
    • Carbohydrates: 10g
    • Fiber: 1g
    • Protein: 2g
* Nutritional information is based on ingredients listed and serving size; any additions or substitutions to ingredients may alter the recipe's nutritional content

Cranberry Almond Biscotti Recipe

Heart Healthy Recipe Diabetes Recipe
This easy biscotti recipe can be made up to 1 month ahead. Just store the biscotti in an airtight container at room temperature. Wrap them up with a pretty coffee mug and you have a simple, delicious holiday gift.  

Ingredients

    • 3/4 cup whole wheat flour
    • 1/2 cup all-purpose flour
    • 1/3 cup sugar
    • 1 tsp baking powder
    • 1/4 tsp salt
    • 1/2 cup chopped almonds
    • 1/2 cup dried cranberries
    • 1 egg
    • 2 egg whites
    • 1 tsp almond or vanilla extract

Preparation

    • Preheat oven to 350°. Lightly coat a baking sheet with nonstick cooking spray.
    • In a medium bowl, combine flours, sugar, baking powder and salt. Stir in almonds and cranberries. Set aside.
    • In a small bowl, whisk together egg, egg whites and almond extract. Add to flour mixture and stir until combined.
    • On a generously floured surface, with floured hands, pat dough into a loaf about 1 inch thick and 2 1/2 inches wide. Transfer loaf to baking sheet. Bake until risen and firm, about 20 to 25 minutes. Cool completely on baking sheet. Reduce oven temperature to 300°.
    • With a serrated knife, cut loaf diagonally into 1/4-inch-thick slices. Arrange slices in a single layer on baking sheet. Bake, turning once, until dried and slightly golden, 25 to 30 minutes. Cool completely.

Review Date: February 26, 2013
Reviewed By: Christina D. Wright, RD, LDN, Nutrition Editor, Baldwin Publishing.
Judy Capodanno, Health eCooking Editorial Director, Baldwin Publishing. Contact Editor
This page created February 1, 2010 and last modified September 23, 2010
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