Cranberry -Almond Biscotti Light/Diabetic Version |
|
 |
Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 4 |
|
This was developed from Mikekey's Cranberry-Almond Biscotti as I wanted to have a healthier version especially considering diabetes and fat. Ingredients:
2 1/3 cups flour |
1 cup splenda granular |
1 1/2 teaspoons baking powder |
1 1/2 teaspoons ground cinnamon |
1/2 teaspoon ground nutmeg |
100 g egg substitute (or 2 eggs_ ) |
2 egg whites |
1 tablespoon vanilla extract |
2 tablespoons fat-free evaporated milk (optional) |
1 cup sliced almonds |
2 cups fresh cranberries, coarsely chopped |
Directions:
1. Preheat oven to 325ºF.
2. Combine dry ingredients in a medium mixing bowl.
3. Beat egg substitute, egg white, and vanilla in a separate bowl until frothy.
4. Add egg mixture to dry ingredients, mixing just until moist, using an electric mixer on medium speed (I used a whisk).
5. Add almonds and cranberries; mix thoroughly.
6. 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.
7. If you find the mixture is too dry, add 2 tbs of fat free evaporated milk.
8. Place on a cookie sheet and bake in oven for 30 minutes.
9. Cool on wire rack.
10. Reduce oven temperature to 300ºF.
11. Cut biscotti into 1/2 inch slices. Stand upright on cookie sheet and bake another 20 minutes.
12. Let cool and store in a loosely covered container.
|
|