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Granola Biscotti

 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


  • 1/4 cup butter, softened
  • 3/4 cup sugar
  • 1 egg
  • 1 egg white
  • 1/4 teaspoon McCormick® Pure 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


  • 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.
Nutritional 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.