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
Directions
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.
