Cranberry -Almond Biscotti Light/Diabetic Version

Recipe by MarraMamba
READY IN: 1hr 30mins
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 325ºF.
  • Combine dry ingredients in a medium mixing bowl.
  • Beat egg substitute, egg white, and vanilla in a separate bowl until frothy.
  • Add egg mixture to dry ingredients, mixing just until moist, using an electric mixer on medium speed (I used a whisk).
  • Add almonds and cranberries; mix thoroughly.
  • 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.
  • If you find the mixture is too dry, add 2 tbs of fat free evaporated milk.
  • Place on a cookie sheet and bake in oven for 30 minutes.
  • Cool on wire rack.
  • Reduce oven temperature to 300ºF.
  • Cut biscotti into 1/2 inch slices. Stand upright on cookie sheet and bake another 20 minutes.
  • Let cool and store in a loosely covered container.
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