Printable | Taste of Home

Cranberry Almond Biscotti

2 eggs
3 egg whites
2 tablespoons molasses
3/4 teaspoon almond extract
Sugar substitute equivalent to 1 cup sugar
2-1/4 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon ground nutmeg
3/4 cup slivered almonds
1/2 cup dried cranberries
1/2 cup chopped white candy coating

In a large mixing bowl, beat the eggs, egg whites, molasses and extract. Beat in
sugar substitute. Combine the flour, baking powder, cinnamon, baking soda and
nutmeg; gradually add to egg mixture (dough will be sticky). Turn onto a
floured surface. Knead in almonds and cranberries. Divide dough in half; shape
each portion into a 12-in. x 3-in. rectangle. Transfer to a baking sheet coated
with cooking spray. Bake at 325° for 15-20 minutes or until lightly

Printed from tasteofhome.com Sep 5, 2008

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Cranberry Almond Biscotti cont.

browned. Cool for 5 minutes. Transfer to a cutting board; with a serrated knife,
cut each loaf into 16 slices. Place slices cut side down on baking sheets coated
with cooking spray. Bake for 25-35 minutes or until firm, turning once. Remove to
wire racks to cool. In a microwave or heavy saucepan, melt candy coating; stir
until smooth. Drizzle over biscotti. Store in an airtight container.

Yield: 32 cookies.