Cranberry Almond Biscotti |
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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 32 |
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A fellow stay-at-home mom gave me this recipe so we could enjoy our latte breaks more affordably with homemade biscotti, says Evelyn Bethards Wohlers of Columbia, Maryland. I modified the original version by using a sugar substitute and reducing the carbohydrates and fat. Tangy dried cranberries and spices give it delicious flavor. Ingredients:
2 eggs |
3 egg whites |
2 tablespoons molasses |
3/4 teaspoon almond extract |
sugar substitute equivalent to 1 cup sugar |
2-1/4 cups king arthur unbleached all-purpose flour |
1 teaspoon baking powder |
1 teaspoon ground cinnamon |
1/2 teaspoon baking soda |
1/2 teaspoon ground nutmeg |
3/4 cup slivered almonds |
1/2 cup dried cranberries |
1/2 cup chopped white candy coating |
Directions:
1. In a large bowl, beat the eggs, egg whites, molasses and extract. Beat in sugar substitute. Combine the flour, baking powder, cinnamon, baking soda and nutmeg; gradually add to egg mixture (dough will be sticky).
2. Turn onto a floured surface. Knead in almonds and cranberries. Divide dough in half; shape each portion into a 12-in. x 3-in. rectangle. Transfer to a baking sheet coated with cooking spray.
3. Bake at 325° for 15-20 minutes or until lightly browned. Cool for 5 minutes. Transfer to a cutting board; with a serrated knife, cut each loaf into 16 slices. Place slices cut side down on baking sheets coated with cooking spray. Bake for 25-35 minutes or until firm, turning once. Remove to wire racks to cool.
4. In a microwave or heavy saucepan, melt candy coating; stir until smooth. Drizzle over biscotti. Store in an airtight container. Yield: 32 cookies.
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