Cookie Recipes

Cranberry Biscotti

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Yield: about 2 1/2 dozen


  • 2 1/3 cups all-purpose flour
  • 1 cup granulated sugar
  • 1 1/2 teaspoons baking powder
  • 1 1/4 teaspoons cinnamon
  • 1/2 teaspoon nutmeg
  • 2 large eggs
  • 2 large egg whites
  • 1 tablespoon vanilla extract
  • 1 1/2 cups fresh or frozen cranberries, coarsely chopped
  • 3/4 cup sliced almonds


  1. Heat oven to 325 degrees F.
  2. Combine the flour, sugar, baking powder, cinnamon and nutmeg in a large mixing bowl.
  3. Whisk the eggs, egg whites and vanilla extract together and add to the dry ingredients, mixing just until moist, using a hand mixer on medium 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 inches long and 2 inches wide. Place on a lightly greased cookie sheet and bake 30 minutes or until firm.
  4. Reduce oven temperature to 300 degrees F. Leaving the baked log on the cookie sheet, cut crosswise into 1/2 inch slices. Turn the slices cut side up on the cookie sheet and return to the oven; bake for 40 to 45 minutes or until firm and dry.
  5. Cool and keep in a tight container.


Per serving: 85 calories, 15 gm. carbohydrate, 2gm. protein, 2gm. fat (including no sat. fat), 14mg. cholesterol, 33mg. sodium, 25mg. calcium and 1gm dietary fiber

Exchanges: 1 bread/ starch exch., 1/2 fat exch.


Minneapolis Star and Tribune - 12/98

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