For chewy texture, undercook the biscotti slightly in the second baking.

Ingredients

　　Parchment paper

　　2 cups all-purpose flour

　　2/3 cup sugar

　　1 teaspoon baking soda

　　1/2 teaspoon baking powder

　　1/2 teaspoon salt

　　2 egg whites

　　1 whole egg

　　3 tablespoons light butter

　　1/2 cup dried cranberries

　　1/2 cup slivered almonds

　　1/3 cup shelled pistachios

　　Grated zest of 1 lemon

　　1 tablespoon anise seeds

　　Vegetable oil cooking spray

　　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 1/4-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.

Nutrition Per Serving

　　2.1 g fat

　　0.5 g saturated fat

　　11.3 g carbs

　　0.6 g fiber

　　1 g protein

　　#### Nutritional analysis provided by Self