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Biscotti Thins

Cranberry, White Chip and Pecan Biscotti Thins

Very thin slices of biscotti with nuts, cranberries and white chips. Change the flavors by using different nuts, fruit and chips. Also, these are sweet!
Course Dessert
Cuisine American
Keyword biscotti
Prep Time 4 hours
Cook Time 1 hour 50 minutes
Total Time 5 hours 50 minutes
Servings 24
Author Cookie Madness


  • 4 large egg whites 140 to 150 grams
  • 1/8-1/4 teaspoon salt can omit or use less if desired**
  • 2/3 cup granulated sugar 125 grams)
  • 1/2 teaspoon vanilla
  • 3/4 cup all-purpose flour 100 grams
  • 2/3 cup toasted and chopped pecans
  • 1/3 cup white chips or other flavor chip
  • 1/3 cup dried cranberries


  • Preheat oven to 350 degrees F. Line a 9x5 inch loaf pan with strips of parchment paper.
  • In a metal or glass bowl, beat whites with a little of the salt until soft peaks form. Gradually beat in remaining salt and sugar; beat until stiff peaks form. Beat in vanilla.
  • Sprinkle flour over meringue mixture, and with a heavy duty silicone scraper, fold it in.
  • Mix together the pecans, chips and cranberries and fold them in carefully.
  • Spoon the batter into your prepared loaf pan, spreading evenly. Bake on center rack for 35 minutes or until golden – it will still be a little soft. Cool loaf in pan for about 20 minutes, then remove from pan and let it cool to room temperature. When it’s almost cool, transfer to the refrigerator and chill until very cold – this makes it easier to slice. Better yet, freeze!
  • Preheat oven again to 250 degrees F.
  • Peel parchment off the cold loaf. With a serrated knife cut loaf crosswise into thin slices – mine are usually between 1/8 and 1/4 inch thick. Arrange slices on 2 baking sheets and bake for about 45 minutes (check at 30 minutes), switching racks halfway through. The goal is to dry them out without letting them get too brown, so keep a close eye on them. Remove from the oven and let cool. If they’re not completely crisp while hot, they should crisp as they cool.


If you are making variations that have salted nuts, you may want to omit the salt or use the lesser amount. If you like these with a slightly salty (but not overly) kick, you could go as high as 1/4.  Also, I wasn't sure the source of this recipe because I got it from a person, but it appears similar to one from Gourmet.