Cranberry Biscotti

I like to have these biscotti around because they’re low in fat and calories and are such a nice treat when friends come over for tea or coffee. This version is made with whole grains.

Prep: 20 minutes
Total: 1 hour
Yield: Makes 40 cookies

1½ cups out flour
2 1/3 cups whole-wheat pastry flour, plus 2 tablespoons for rolling out
2½ teaspoons baking soda
¼ teaspoon baking powder
¼ teaspoon salt
¼ cup canola oil
1 ¼ cups granulated sugar
2 large eggs
2 large egg whites
Zest of 1 lemon (about 2 teaspoons)
Zest of one orange (about 1 tablespoon)
1/3 cup unsweetened applesauce
1 teaspoon pure almond extract
1 ½ teaspoon pure vanilla extract
½ cup dried cranberries
Nonstick cooking spray


1. Preheat oven to 375 degrees F. In a large bowl or zipper-lock plastic bag, mix the flours, baking soda, baking powder, and salt. In another large bowl mix the oil, sugar, eggs, egg whites, zests, applesauce, and extracts on low speed until smooth. Gradually add the flour mixture and mix until smooth, soft dough forms. Stir in the cranberries.

2. Coat 3 baking sheets with nonstick cooking spray. Cut the dough in thirds. With floured hands, transfer each section of dough onto separate baking sheets. Form into two 10-inch logs.

3. Bake until the logs are firm to the touch, 15 to 20 minutes. Remove the logs from the baking sheets and, using a serrated knife, cut into ½-inch-thick slices. Return to the baking sheets, cut-side down, and bake 20-25 minutes more, until the cookies are crisp. Transfer to a wire rack to cool completely.

Calories: 86, Carbohydrate: 15.5 g, Protein: 1.5 g, Total Fat: 2 g, Saturated Fat: 0 g, Sodium: 100 mg, Fiber: 1.5g