Cranberry Almond Biscotti Thins (THINaddictives imitation cookies)
Try this healthy, low-calorie, crunchy, at-home recipe for cranberry-almond biscotti thins! An easy way to make your favourite THINaddictives cookies right at home with ingredients you probably already have. <strong>Share your creation and tag @hou_bakes on Instagram!</strong>
- Prep time
- 30 min
- Cook time
- 31 min
- Yield
- 100 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1/2 cup (70g) dried cranberries
- 1/3 cup (50g) raisins
- 4 eggs, separated
- 3/4 cup (144g) sugar
- 1 tsp vanilla extract
- 1/4 tsp almond extract
- 2 1/2 cups (300g) flour
- pinch salt
- 1 tsp cinnamon
- 1 1/4 cup (70g) almonds, roasted unsalted
- 1/2 tsp cream of tartar (optional)*
Instructions
- 1
Soak cranberries and raisins in water for 10min. Drain, then lay on paper towels to dry.
- 2
Preheat oven to 350°F.
- 3
Separate all eggs. Set egg whites aside.
- 4
In a large bowl, beat egg yolks with a whisk until light, frothy, and even coloured. (Use an electric mixer if available.) Gradually add in sugar, vanilla, and almond extract.
- 5
In a medium bowl, combine flour, salt, and cinnamon. Mix well, then slowly fold and mix into egg yolk mixture, until mixture has a fine breadcrumb-like texture. Use fingertips to crumble any remaining large lumps.
- 6
Give raisins and cranberries a final pat dry if needed, then add into the mixture. Stir until incorporated. Add in almonds.
- 7
In a separate large bowl, beat egg whites and cream of tartar with a whisk until stiff peaks.
- 8
Fold egg whites into flour mixture. Combine until loose crumbs form larger clumps of dough. Try to incorporate all the crumbs; if there are some remaining that is okay. Using your fingertips helps.
- 9
Pack dough into two loaf pans lined with parchment paper.
- 10
Bake for 20 minutes, until firm to the touch. Depending on the size of the loaf pan, you might need more time.
- 11
Cover 'loaves' in clean cloth or paper towels and allow to cool.
- 12
After they have cooled, use a sharp serrated knife to cut into thins 2-3mm thick.**
- 13
Place slices on a cookie sheet and bake for another 12-13min to allow them to crisp up.
- 14
Allow them to cool on a wire rack before storing in an airtight container. Keep at room temperature for up to 2 months.