Cranberry-Pistachio Biscotti

• 1 cup whole wheat flour
• 3/4 cup plus 1 Tbsp. all-purpose flour, divided
• 1-1/2 tsp. Magic Baking Powder
• 1/2 cup refrigerated pasteurized egg whites
• 1/4 cup packed brown sugar blend sugar replacement
• 2 tsp. orange zest
• 2 tsp. vanilla
• 2 Tbsp. water (approx.)
• 3/4 cup trail mix with almonds, raisins, cranberries and pistachios, coarsely chopped

1. Heat oven to 350 degrees F.
2. Mix whole wheat flour, 3/4 cup all-purpose flour and baking powder in large bowl.
3. Whisk next 4 ingredients until blended; add to flour mixture.
4. Beat with mixer until well blended.
5. Add water, 1 Tbsp.
6. at a time, and continue to beat until mixture forms soft dough.
7. Stir in trail mix.
8. Divide dough in half; roll each half into 12-inch log on lightly floured surface, dusting with remaining all-purpose flour as needed to prevent sticking.
9. Place logs, 3 inches apart, on parchment-covered baking sheet; flatten each to 1-1/2-inch thickness.
10. Bake 25 min.
11. or until golden brown.
12. Remove to wire rack; cool 10 min.
13. Meanwhile, reduce oven temperature to 325 degrees F.
14. Cut each log diagonally into 12 slices; return to baking sheet.
15. Bake 25 min.
16. or until biscotti are dry and lightly browned on both sides, turning after 15 min.

whole wheat flour, flour, baking powder, egg whites, brown sugar, orange zest, vanilla, water, trail mix with almonds

Taken from www.kraftrecipes.com/recipes/cranberry-pistachio-biscotti-137038.aspx (may not work)