Ingredients

2 c flour 2/3 c sugar 1 tsp baking soda ½ tsp baking powder ½ tsp salt 2 egg whites 1 whole egg 3 Tbsp light butter ½ c dried cranberries ½ c slivered almonds 1/3 c shelled pistachios grated zest of 1 lemon 1 Tbsp anise seeds

Recipe

Heat oven to 350. Line a baking sheet with parchment paper. Combine flour, sugar, baking soda, baking powder and salt in the bowl of a stand mixer. Whisk with a fork to mix. Add eggs and butter and mix on medium until a loose dough forms, about 1 minute. Stir in cranberries, nuts, zest and anise seeds and mix until incorporated, about 15 seconds. Transfer dough to baking sheet. Spray hands with cooking spray and form dough into a long, flat log, about 14 inches long by 4 inches wide. Bake until outside of log is firm and browned, about 25 minutes. Remove from oven and cool 10 minutes. Slice loaf into ¼-inch-thick slices. Arrange slices on 2 baking sheets, return to oven and bake until lightly toasted, about 12 minutes. Cool. Store in airtight container for up to 2 weeks. Makes 35 biscotti. 69 calories per cookie 2.1 g fat, 11.3 g carbs, 0.6 g fiber, 1 g protein