"A fellow stay-at-home mom gave me this recipe so we could enjoy our latte breaks more affordably with homemade biscotti," says Evelyn Bethards Wohlers of Columbia, Maryland. "I modified the original version by using a sugar substitute and reducing the carbohydrates and fat. Tangy dried cranberries and spices give it delicious flavor."
- 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 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 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.
Originally published as Cranberry Almond Biscotti in Light & Tasty December/January 2004, p48
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