INGREDIENTS

INSTRUCTIONS

Adjust the oven rack to center of oven; preheat to 350F. Place nuts
on a small cookie sheet and toast until lightly golden, about 7
minutes. Cool nuts slightly, chop fine, and set aside.
In a small bowl, combine cranberries with enough hot water to cover
and let them soak for 5 minutes. Drain cranberries, blot dry with
paper towel, and set aside.
Line a 14 x 17 cookie sheet with parchment paper; set aside.
Put dry ingredients in bowl of electric mixer. Run machine on low
speed to combine, about 30 seconds.
In small bowl, whisk together whole eggs, 2 egg whites, zest and
vanilla extract. Add to flour mixture and beat on low speed until
dough starts to come together in a crumbly mass, about 30 seconds.
Stir in cranberries and nuts. Turn dough onto a lightly floured work
surface (dough will be slightly sticky). With lightly floured hands,
gently knead several ties until dough begins to hold together in a
satiny mass; divide dough into thirds. Shape into 3 ropes,
approximately 11 inches long. Place ropes 2 1/2 inches apart on lined
pan. With fingertips , lightly flatten each into a log 1/2 inch high,
2 inches wide, and 13 inches long. Brush logs with lightly beaten egg
white.
Bake in preheated oven until logs are golden and firm to the touch,
about 25 minutes. Place cookie sheet n wire rack and cool for 8
minutes. Lower oven temperature to 325F. Transfer logs to cutting
board. Leave parchment on baking sheet. With a serrated knife, cut
logs crosswise at a slight diagonal into 1/2-inch slices. Place half
of the slices cut side down on pan, spacing them 1/2 inch apart.
Return pan to oven and bake until surfaces are lightly toasted, about
7 minutes on each side. Transfer biscotti to wire rack and cool
completely. Reline pan with fresh parchment and repeat with remaining
slices. Biscotti can be stored in a tin lined with wax paper for 3
weeks.
Per serving: 2888 Calories; 75g Fat (23% calories from fat); 82g
Protein; 478g Carbohydrate; 431mg Cholesterol; 2098mg Sodium Food
Exchanges: 17 1/2 Starch/Bread; 6 Lean Meat; 13 Fruit; 11 1/2 Fat; 13
1/2 Other Carbohydrates
NOTES : Family and friends always request these biscotti for
Thanksgiving.
Recipe by: Lean Italian Meatless Meals, Anne Casale
Posted to EAT-LF Digest by "Ellen C." <ellen@brakes.elekta.com> on
Nov 11, 1999, converted by MM_Buster v2.0l.

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