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

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Instructions

1. 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.