Granola Biscotti Recipe

4.5 1 2
Granola Biscotti Recipe
Granola Biscotti Recipe photo by Taste of Home
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Granola Biscotti Recipe

Read Reviews
4.5 1 2
Publisher Photo
“This cranberry-studded treat is low in fat but high on flavor,” writes Lori Waites from Frankenmuth, Michigan. “Because it freezes so well, I always double the recipe!”
MAKES:
30 servings
TOTAL TIME:
Prep: 20 min. Bake: 30 min. + cooling
MAKES:
30 servings
TOTAL TIME:
Prep: 20 min. Bake: 30 min. + cooling

Ingredients

  • 1/4 cup butter, softened
  • 3/4 cup sugar
  • 1 egg
  • 1 egg white
  • 1/4 teaspoon almond extract
  • 1-1/3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3/4 cup reduced-fat granola
  • 2/3 cup dried cranberries

Directions

In a small bowl, beat butter and sugar until crumbly, about 2 minutes. Beat in the egg, egg white and extract. Combine the flour, baking powder, baking soda and salt; gradually add to butter mixture. Break apart any large pieces of granola; stir granola and cranberries into dough.
Divide dough in half. With lightly floured hands, shape each portion into a 12-in. x 1-1/2-in. rectangle; place each on a baking sheet coated with cooking spray.
Bake at 350° for 20-25 minutes or until golden brown. Carefully remove to wire racks; cool for 5 minutes.
Transfer to a cutting board; cut with a serrated knife into 3/4-in. slices. Place cut side down on ungreased baking sheets.
Bake for 5 minutes. Turn and bake 5-7 minutes longer or until firm. Remove to wire racks to cool. Store in an airtight container. Yield: 2-1/2 dozen.
Originally published as Granola Biscotti in Light & Tasty December/January 2007, p39

Nutritional Facts

1 each: 75 calories, 2g fat (1g saturated fat), 11mg cholesterol, 80mg sodium, 14g carbohydrate (8g sugars, 0 fiber), 1g protein. Diabetic Exchanges: 1 starch.

  • 1/4 cup butter, softened
  • 3/4 cup sugar
  • 1 egg
  • 1 egg white
  • 1/4 teaspoon almond extract
  • 1-1/3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3/4 cup reduced-fat granola
  • 2/3 cup dried cranberries
  1. In a small bowl, beat butter and sugar until crumbly, about 2 minutes. Beat in the egg, egg white and extract. Combine the flour, baking powder, baking soda and salt; gradually add to butter mixture. Break apart any large pieces of granola; stir granola and cranberries into dough.
  2. Divide dough in half. With lightly floured hands, shape each portion into a 12-in. x 1-1/2-in. rectangle; place each on a baking sheet coated with cooking spray.
  3. Bake at 350° for 20-25 minutes or until golden brown. Carefully remove to wire racks; cool for 5 minutes.
  4. Transfer to a cutting board; cut with a serrated knife into 3/4-in. slices. Place cut side down on ungreased baking sheets.
  5. Bake for 5 minutes. Turn and bake 5-7 minutes longer or until firm. Remove to wire racks to cool. Store in an airtight container. Yield: 2-1/2 dozen.
Originally published as Granola Biscotti in Light & Tasty December/January 2007, p39

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clkaric User ID: 5349881 144858
Reviewed Feb. 16, 2011

"My first attempt at biscotti and these turned out beautifully. Very easy to make. I used vanilla instead of almond extract because I didn't have it and didn't want to spend $6 for it until I found out if I liked the recipe. I will be making more of this recipe for myself and for gifts."

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