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Granola Biscotti

“This cranberry-studded treat is low in fat but high on flavor,” writes Lori Waites from Frankenmuth, Michigan. “Because it freezes so well, I always double the recipe!”

30 ServingsPrep: 20 min. Bake: 30 min. + cooling

Ingredients

1/4 cup butter, softened
3/4 cup sugar
1 egg
1 egg white
1/4 teaspoon almond extract
1-1/3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup reduced-fat granola
2/3 cup dried cranberries

Directions

In a small bowl, beat butter and sugar until crumbly, about 2
minutes. Beat in the egg, egg white and extract. Combine the flour,
baking powder, baking soda and salt; gradually add to butter
mixture. Break apart any large pieces of granola; stir granola and
cranberries into dough.
Divide dough in half. With lightly floured hands, shape each portion
into a 12-in. x 1-1/2-in. rectangle; place each on a baking sheet
coated with cooking spray.
Bake at 350° for 20-25 minutes or until golden brown. Carefully
remove to wire racks; cool for 5 minutes.
Transfer to a cutting board; cut with a serrated knife into 3/4-in.

2 of 2

Granola Biscotti (continued)

Directions (continued)

slices. Place cut side down on ungreased baking sheets.
Bake for 5 minutes. Turn and bake 5-7 minutes longer or until firm.
Remove to wire racks to cool. Store in an airtight container. Yield:
2-1/2 dozen.

Nutrition Facts: 1 cookie equals 75 calories, 2 g fat (1 g saturated fat), 11 mg cholesterol, 80 mg sodium, 14 g carbohydrate, trace fiber, 1 g protein. Diabetic Exchange: 1 starch.