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Cranberry Biscotti


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  • 1 1/2 cup all purpose flour
  • 1/2 cup whole wheat flour
  • 2/3 cup sugar
  • 1 1/2 tsp baking powder
  • 1 1/4 tsp cinamon
  • 1/4 tsp ground nutmeg
  • 1/8 tsp ground ginger
  • 2/3 cup fat free egg substitute
  • 2 tsp vanilla extract
  • 3/4 cup fresh cranberries, chopped
  • 1/3 cup sliced almonds



Step 1

Preheat the oven to 350. Line a large baking sheet with parchment paper.

Mix the all purpose flour, whole wheat flour, sugar, baking powder, cinnamon, nutmeg, and ginger in a large bowl. Add the egg substitute and vanilla. With an electric mixer on medium speed, beat just until the flour mixture is moistened. Reduce the speed to low. Add the cranberries and almonds, beat just until a dough forms, about 2 minutes.

Lightly flour a work surface. Divide the dough in half. Roll each piece of dough into a 14 inch log. Transfer the logs to the baking sheet, placing them about 3 inches apart. Gently pat the top of each log until it is 1 1/2 inches wide. Bake until slightly firm to the touch, 28-30 minutes. Let cool on the baking sheet on a rack about 10 minutes.

Meanwhile, reduce the oven temperature to 300. With a spatula, loosen each log from the parchment paper. With a serrated knife, cut each log into 1/2 inch slices, making a total of 48 slices. Stand the slilces upright on the baking sheet. Bake until dry, about 30 minutes. Let cool on the baking sheet 5 minutes. Transfer to racks and let cool completely.

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