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2 egg whites
2/3 cup sugar
2 Tbsp. honey
2 tsp. vanilla extract
1 Tbsp. water
1 1/2 cups all-purpose flour
1 cup whole-wheat pastry flour or whole-wheat flour
1 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
2 tsp. ground cardamom (or cinnamon)
1/2 tsp. nutmeg
1 cup unsweetened dried cranberries
Preheat the oven to 350 degrees. In a small bowl, whisk together the first six ingredients and set them aside. In a medium bowl, combine the rest of the ingredients (flour through cranberries). Add the liquid mixture to the dry ingredients and mix until you've formed a soft dough, adding more flour as necessary.
Knead the dough for about 10 strokes to bring the dough together. Divide the dough in half. Shape each half into a 2 or 3-inch wide log, using more flour if necessary to prevent the dough from sticking. Place each log on a parchment-lined cookie sheet and bake for 30 minutes. Remove them from the oven and reduce the oven temperature to 325 degrees.
Allow the logs to cool for 15 minutes and carefully transfer them to a cutting board. Using a serrated knife, cut each log into about 15 slices, 1/2 to 3/4-inch thick. Return the slices to the parchment-lined baking sheets, cut side facing down. Bake for 25-30 minutes, turning once halfway through the baking time.
Remove the biscotti from the oven and place them on a wire rack to cool. – Recipe from American Institute for Cancer Research.
Nutrition per serving:
Servings: 15 - 2 biscotti per serving
130 calories, <1 g total fat (0 g saturated fat), 30 g carbohydrate, 3 g protein,
2 g dietary fiber, 110 mg sodium.