We've tried a few different recipes, usually from Annie's Eats, but this time I tried a new one from the Boston Examiner. The main difference is that this doesn't have any butter, which probably makes them a smidge healthier, and results in a crunchier biscotti. I didn't think these were as good as the base recipes that Annie uses, but the mix-ins just screamed "fall!" to me, and they were still gobbled up quickly.
2 1/4 cups all-purpose flour
1 cup white sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
2 egg whites
1 tablespoon vanilla extract
3/4 cup sliced almonds
1 cup sweetened-dried cranberries
Preheat oven to 325 degrees F. Combine dry ingredients.
In a separate bowl, whisk together eggs, egg whites, and vanilla extract. Add egg mixture to dry ingredients and mix until just combined, then add in cranberries and almonds and mix thoroughly. At first the dough will seem dry and crumbly; keep mixing and it will become moist and sticky. Make sure your cookie sheet is well greased and floured.
Divide the batter in half forming two logs across the cookie sheet that measure approximately 1 1/2 inches thick. The batter will spread out in the oven so do leave room between the logs. Bake 30 minutes and cool thoroughly. Reduce oven temperature to 300 degrees F. Using a very sharp or serrated knife cut the logs into 1/2 inch slices, widthwise. Place cut biscotti on an ungreased cookie sheet and bake for an additional 20 minutes. Let cool and store in a loosely covered container, or eat some immediately with your afternoon tea, coffee, or hot chocolate.
Source: The Boston Examiner