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    You are in: Home / Recipes / Cranberry -Almond Biscotti Light/Diabetic Version Recipe
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    Cranberry -Almond Biscotti Light/Diabetic Version

    Cranberry -Almond Biscotti Light/Diabetic Version. Photo by Annacia

    1/2 Photos of Cranberry -Almond Biscotti Light/Diabetic Version

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    Total Time:

    Prep Time:

    Cook Time:

    1 hr 30 mins

    30 mins

    1 hr

    MarraMamba's Note:

    This was developed from Mikekey's Cranberry-Almond Biscotti as I wanted to have a healthier version especially considering diabetes and fat.

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    Units: US | Metric


    1. 1
      Preheat oven to 325ºF.
    2. 2
      Combine dry ingredients in a medium mixing bowl.
    3. 3
      Beat egg substitute, egg white, and vanilla in a separate bowl until frothy.
    4. 4
      Add egg mixture to dry ingredients, mixing just until moist, using an electric mixer on medium speed (I used a whisk).
    5. 5
      Add almonds and cranberries; mix thoroughly.
    6. 6
      On a floured surface, divide batter in half, knead 4 times by folding over, and pat each half into a log about 14 inches long and 1 1/2 inches wide.
    7. 7
      If you find the mixture is too dry, add 2 tbs of fat free evaporated milk.
    8. 8
      Place on a cookie sheet and bake in oven for 30 minutes.
    9. 9
      Cool on wire rack.
    10. 10
      Reduce oven temperature to 300ºF.
    11. 11
      Cut biscotti into 1/2 inch slices. Stand upright on cookie sheet and bake another 20 minutes.
    12. 12
      Let cool and store in a loosely covered container.

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    Ratings & Reviews:

    • on June 11, 2008


      I was confused if it should have been put together as one rool or 2 . I chose 2 . So my biscotti wasnt high . Very sticky to work with. But Hubby liked it. I used reg sugar and dried cranberries as there is no fresh around here at this time of the year but fall they are plenty. I will make them again. Made for ZWT4 the chic chefs.

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    • on May 27, 2008


      I ended up with a very sticky dough - no need to add more milk, and no possibility to knead. I ended up just forming a rough loaf on the baking sheet. However, it rose well and the end result, while on the heavy side, had a normal biscotti texture. To my taste, there is too much cinammon and nutmeg, so that their flavors fight with the cranberry's, rather than enhancing it. I would halve those quantities next time. (The flavor blend is a little better when dipped in coffee than dry.)

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    • on March 15, 2008


      I'm not a great lover of cranberries and was out of almonds so I made dried cherry pecan cookies. That was my only change to the recipe other than making 12 instead of 30 (which really wasn't a change). I love that the small amount of fat in this recipe comes from nuts. My taste test cookie was wonderful dunked in cinnamon coffee. Simple to make, with the lovely flavors ot fruit, nuts and spice...whats not to love? Thanks Marra for a diabetic treat. Made for Zaar Newest Tag. P.S. I forgot to say that I cut back on the given baking times. The first bake was 20 mins and the re-bake was for 10.

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    Nutritional Facts for Cranberry -Almond Biscotti Light/Diabetic Version

    Serving Size: 1 (706 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 61.8
    Calories from Fat 16
    Total Fat 1.7 g
    Saturated Fat 0.1 g
    Cholesterol 0.0 mg
    Sodium 28.1 mg
    Total Carbohydrate 9.0 g
    Dietary Fiber 0.9 g
    Sugars 0.5 g
    Protein 2.3 g

    The following items or measurements are not included:

    Splenda granular

    egg substitute

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