7 reduced biscotti Recipes

butter, softened, sugar, egg, egg white, almond extract, all purpose flour, baking powder, baking soda, salt, reduced fat granola, dried cranberries

butter, softened, sugar, egg, egg white, almond extract, king arthur unbleached all-purpose flour, baking powder, baking soda, salt, reduced-fat granola, dried cranberries

butter, softened, brown sugar, reduced-calorie sweetener, instant espresso granules, egg substitute, all-purpose flour, baking powder, ground cinnamon, salt, chopped premium dark chocolate, chopped walnuts, toasted (optional)

chocolate biscotti, dozen, all-purpose flour, sugar, unsweetened cocoa, eggs, vanilla extract, teeaspoon baking soda, salt, whole blanched almonds, preheat the oven to 350 degrees f. coat a 10 x 15 rimmed cookie sheet with nonstick cooking spray. in a large bowl, combine all the ingredients except the almonds; mix well with a spoon. stir in the almonds until well blended; the dough will be thick and sticky. place half of the dough on the cookie sheet; form a slightly rounded 4 x 12 loat that is about 3/4 inch thick. repeat with the remaining dough on a second cookie sheet and bake for 30 minutes. remove from the oven and reduce the temperature to 325 degrees f. allow the loaves to cool for 5 to 10 minutes, then cut into 1/2-inch-thick slices. lay the slices cut side down on the cookie sheets and bake for 15 more minutes. turn the cookies over and bake for another 15 minutes or until very crisp. allow to cool, then store in an airtight container.

low-fat milk, divided, dark brown sugar, egg yolks, fat-free sweetened condensed milk, vanilla extract, ground nutmeg, ground ginger, ground cinnamon, salt, canned pumpkin, carton reduced-fat sour cream, biscotti, crumbled (homemade or commercial, about 3/4 cup)