Sugar Free Cranberry Almond Biscotti |
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Prep Time: 10 Minutes Cook Time: 50 Minutes |
Ready In: 60 Minutes Servings: 8 |
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My husband is a diabetic and LOVES this little snack. A cup of coffee or hot chocolate and a few of these makes a great comfort! Ingredients:
4 eggs |
4 egg whites |
2 cups splenda sugar substitute |
4 teaspoons almond extract |
3 3/4 cups flour |
3 teaspoons baking powder |
2 teaspoons baking soda |
1/2 teaspoon salt |
2 cups dried cranberries |
1 cup chopped/slivered/sliced almonds |
Directions:
1. I use my kitchenaid mixer to do this recipe.
2. Preheat oven to 325 degrees.
3. Beat eggs, egg whites, Splenda and almond extract until smooth.
4. Add flour, baking pwdr.
5. ,soda and salt.
6. Mix until well blended.
7. This will be a sticky batter.
8. Add cranberries and almonds and mix until incorporated.
9. Divide dough in 1/2 making long but flat dough lined on a greased parchment paper.
10. Bake for 20-25 minutes or until lightly browned.
11. Remove from oven and let cool on cookie sheet for 10 minutes.
12. Reduce oven temp to 300 degrees.
13. Slice with serated knife each roll about 20 slices.
14. I start on a diaganol and keep slicing till the end.
15. Stand each slice up on bottom and bake at least 25- 30 minutes.
16. Watch so they don't overbrown.
17. Cool on wire racks.
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