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Light Biscotti


There’s is always that one person who stands out in everyone’s minds as a baker par excellence. Well, Shulamis J. is my girl! And she knows what I’m looking for! This recipe contains no oil at all. It calls for a lot of vanilla and combined with cinnamon sugar it gives the biscotti such a great flavor. My personal favorite version is the cranberries ’n almond flavor. 



In the bowl of an electric mixer, beat eggs, egg white, and sugar. Add in vanilla, flour, baking soda, baking powder, and salt. Stir in chocolate chips (or cranberries and almonds, see notes).


Refrigerate dough for one to two hours. This makes it easier to work with.


Preheat oven to 350 degrees Fahrenheit. Line a baking sheet with Gefen Parchment Paper.


Shape the dough into two two- to three-inch-wide logs. Place on prepared baking sheet. Sprinkle with cinnamon and sugar.


Bake for 20 minutes. Cool for five minutes.


Slice biscotti and lay, cut side down, on the baking sheet. Lower oven temperature to 250 degrees Fahrenheit and bake for an additional 30 minutes. 


Alternatively, you can mix in 1/2 cup sliced almonds and 3/4 cup dried cranberries instead of the mini chips.