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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 40 |
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I used the heart smart Honey Almond Biscotti as a base mixture for experimentation and came up with these guys. A yummy lemon fix for calorie counters. Tip: I found fine ground almonds in the bulk aisle in Save On Foods. The 3/4 cup dried cranberries can be substituted with whole or ground almonds, or diced candied ginger, or whatever you like, really. Ingredients:
2 cups flour |
3/4 cup splenda sugar substitute |
3/4 cup unblanched whole almonds, ground fine |
3/4 teaspoon baking powder |
1/2 teaspoon baking soda |
1/2 teaspoon nutmeg (optional) or 1/2 teaspoon ground ginger (optional) |
1/4 teaspoon salt (optional) |
3/4 cup dried cranberries |
1/3 cup honey |
1 lemon, juice of, plus water to fill 1/3 cup |
1 teaspoon vanilla (optional) |
1 lemon, zest of |
Directions:
1. Pre-heat oven to 350°F and prepare a baking pan 13-15 inches long with iether cooking spray or parchment.
2. Combine wet ingredients: honey, water, lemon juice and zest, vanilla and set aside.
3. Combine dry ingredients including cranberries and almonds and stir to combine.
4. Add wet mix to dry and stir till all ingredients are combined into dough.
5. Divide dough in half and make 2 logs 12-15 inches long; space well apart on pan.
6. Bake at 350°F for about 30 minutes till light golden color.
7. Cool for 2 minutes and slice logs diagonally at 1/2 inch or thinner intervals with a sharp knife.
8. Place biscotti cut side down on pan and bake about 15 minutes at 300°F until lightly colored and dry.
9. Allow to cool in the pan and store in an airtight container.
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