Healthy Almond Biscotti

Name: Healthy Almond Biscotti
Prep time: 1 h 30 min
Total time: 1 h 30 min
Yield: 10-16 cookies
Ingredients: 3/4 cup whole raw almonds; 2 cups whole wheat pastry flour (or All Purpose flour); 2/3 cup Splenda granular (sugar substitute); 1 teaspoon baking soda; 3/4 cup egg substitute or 3/4 cup egg white; 1 teaspoon vanilla; 1/4 cup nonfat vanilla soymilk; 1 orange, zest of

(1)

Recipe by londongavchick

A recipe that I obtained from allhomemadecookies.com and modified for my own tastes and added Splenda instead of sugar. The original recipe calls for 1/4 cup almond extract or almond liqueur but as I didn't have almond extract or amaretto I changed to nonfat vanilla soymilk and they turned out great.

MAKE IT SHINE! ADD YOUR PHOTO

READY IN: 1hr 30mins

YIELD: 10-16 cookies

UNITS: US

INGREDIENTS

Nutrition

³⁄₄

cup whole raw almonds
2

cups whole wheat pastry flour (or All Purpose flour)
²⁄₃

cup Splenda granular (sugar substitute)
1

teaspoon baking soda
³⁄₄

cup egg substitute or 3/4 cup egg white
1

teaspoon vanilla
¹⁄₄

cup nonfat vanilla soymilk
1

orange, zest of

DIRECTIONS

Put almonds in a shallow pan. Toast at 350°F for 10 minutes. Turn oven down to 300°F Cool almonds and chop coarsely or pulse in food processor.
Mix flour, Splenda, baking soda and nuts in a large mixing bowl.
In a separate bowl, beat remaining ingredients for about one minute. Add flour mixture into liquid.
Cut dough in half. On a baking sheet with parchment paper, pat dough into two logs- 1/2" thick x 1 1/2" wide x 12" long and place 2 " apart.
Bake at 300°F for 40 minutes or until golden brown.
Cool on a rack for 5 minutes or until cool enough to handle. Cut loaves at a 45 degree angle, 1/2" thick with a serrated knife.
Lay slices flat on baking sheet and bake an additional 15 minutes, turning once. Store in an airtight container.

Submit a Recipe Correction