Almond-Cranberry Biscotti

Almond-Cranberry Biscotti
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.