2 1/3 cup all-purpose flour
1 cup granulated sugar
1 1/2 tsp baking powder
1 1/4 tsp cinnamon
1/2 tsp nutmeg
2 large eggs
2 large egg whites
1 tbsp vanilla extract
1 1/2 cup cranberries, fresh or frozen, chopped
3/4 cup almonds, sliced
Preheat oven to 325° F.
Combine the flour, sugar, baking powder, cinnamon and nutmeg in a large mixing bowl.
Whisk the eggs, egg whites and vanilla together and add to the dry ingredients, mixing until just moistened.
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 inches long and 2 inches wide.
Place on a lightly greased cookie sheet and bake 30 minutes or until firm.
Cool so the biscotti loaves can be handled. Reduce oven temperature to 300° F.
Cut the loaves crosswise into 1/2-inch slices. Turn the slices cut side up on the cookie sheet and return to the oven.
Bake for 10-15 minutes or until firm and dry. Cool and keep in a tight container.
Sugar: 7g
:
Calcium: 28mg
Calories: 92kcal
Carbohydrates: 16g
Cholesterol: 12mg
Fat: 2g
Fiber: 1g
Iron: 1mg
Potassium: 48mg
Protein: 2g
Saturated Fat: 1g
Sodium: 33mg
Vitamin A: 21IU
Vitamin C: 1mg
