Recipe for cooking cranberry biscotti

Desserts to Go with Coffee and Tea :: Biscotti

Cranberry Biscotti

Source: Minneapolis Star and Tribune - 12/98

2 1/3 c. flour
1 c. sugar
1 1/2 tsp. baking powder
1 1/4 tsp. cinnamon
1/2 tsp. nutmeg
2 lrg. eggs
2 lrg. egg whites
1 Tbsp. vanilla extract or flavoring
1 1/2 c. fresh or frozen cranberries,
    coarsely chopped
3/4 c. sliced almonds

Preheat oven to 325 degrees F.

Combine the flour, sugar, baking powder, cinnamon and nutmeg in a lrg. mixing bowl.

Whisk the eggs, egg whites and vanilla extract or flavoring together and add to the dry ingredients, mixing just until moist, using a hand mixer on med. speed. Add cranberries and almonds and mix thoroughly. Turn out onto a floured surface and divide batter in half. Pat each half into a log about 14 in.es long and 2 in.es wide. Place on a lightly greased baking sheet and bake 30 mins. or until firm.

Reduce oven temperature to 300 degrees F. Leaving the baked log on the baking sheet, cut crosswise into 1/2-in. slices. Turn the slices cut side up on the baking sheet and return to the oven; bake for 40 to 45 mins. or until firm and dry.

Cool and keep in a tight container.

Makes approximately about 2 1/2 dozen.

Each serving contains approximately 1 bread/ starch exch., 1/2 fat exch.; 85 calories, 15 gm. carbohydrate, 2 gm. protein, 2 gm. fat (including no sat. fat), 14 mg. cholesterol, 33 mg. sodium, 25 mg. calcium and 1 gm. dietary fiber