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Cranberry Pistachio Biscotti

['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']

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.

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