Categories : Fruit, Nut, Dessert, Diabetic, Healthy
Yield: 1 batch
3 ea Egg whites
2 tb Molasses
3/4 ts Almond extract
1 c Splenda®
2 1/4 c All-purpose flour
1 ts Baking powder
1 ts Ground cinnamon
1/2 ts Baking soda
1/2 ts Ground nutmeg
3/4 c Slivered almonds
1/2 c Dried cranberries
1/2 c white candy coating
Beateggs, egg whites, molasses & vanilla extract.
Beat in Splenda®.
Combine flour, baking powder, cinnamon, baking soda & nutmeg as you gradually add to egg mixture.
This will make a sticky dough.
Pre-heat oven to 325 deg-F.
Turn onto a floured surface.
Knead in almonds & cranberries.
Divide dough in 1/2.
Shape each 1/2 into a 12"x3" rectangle.
Transfer these to a baking sheet coated with cooking spray.
Bake for 15-20 mins. until lightly browned.
Cool for 5 mins.
Transfer to a cutting board then cut each loaf with a serrated knife into 16 slices.
Place each slice cut side down on baking sheet coated with cooking spray.
Bake at for 25-35 mins. until firm being sure to turn once.
Remove to wire racks to cool.
Melt candy coating as you stir until smooth.
Drizzle over biscotti.
Store biscotti in an airtight container.
ORIGIN: Mindi Pastori, NYC-NY, circa 2002