Sugar Free Cranberry Almond Biscotti
- Ready In:
- 1hr
- Ingredients:
- 10
- Yields:
-
40 pieces
ingredients
- 4 eggs
- 4 egg whites
- 473.18 ml Splenda sugar substitute
- 19.71 ml almond extract
- 887.21 ml flour
- 14.78 ml baking powder
- 9.85 ml baking soda
- 2.46 ml salt
- 473.18 ml dried cranberries
- 236.59 ml chopped/slivered/sliced almonds
directions
- I use my kitchenaid mixer to do this recipe.
- Preheat oven to 325 degrees.
- Beat eggs, egg whites, Splenda and almond extract until smooth.
- Add flour, baking pwdr.
- ,soda and salt.
- Mix until well blended.
- This will be a sticky batter.
- Add cranberries and almonds and mix until incorporated.
- Divide dough in 1/2 making long but flat dough lined on a greased parchment paper.
- Bake for 20-25 minutes or until lightly browned.
- Remove from oven and let cool on cookie sheet for 10 minutes.
- Reduce oven temp to 300 degrees.
- Slice with serated knife each roll about 20 slices.
- I start on a diaganol and keep slicing till the end.
- Stand each slice up on bottom and bake at least 25- 30 minutes.
- Watch so they don't overbrown.
- Cool on wire racks.
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Reviews
RECIPE SUBMITTED BY
Mousehouse62
DFW area, Texas!!!
I live in the DFW area but was born and raised in the Husker state. I love old church cookbooks and have a ton in my old wardrobe that I have converted to a cookbook library. My passions are cooking, shopping for groceries and just being able to spend quiet time with my husband after the 4 kids are in bed! Pet Peeves......hmmmmmmmm, people who won't see themselves for who they really are. If I had a month off.....what would that be???? I would just take time to garden, enjoy the outside, spend time in a place of quiet, read, cook alot and just rest.