Cranberry Almond Biscotti Recipe

5 1 1
Cranberry Almond Biscotti Recipe
Cranberry Almond Biscotti Recipe photo by Taste of Home
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Cranberry Almond Biscotti Recipe

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5 1 1
Publisher Photo
"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."
MAKES:
32 servings
TOTAL TIME:
Prep: 20 min. + cooling Bake: 40 min. + cooling
MAKES:
32 servings
TOTAL TIME:
Prep: 20 min. + cooling Bake: 40 min. + cooling

Ingredients

  • 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

Directions

In a 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 half 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; cut each leaf with a serrated knife into 16 slices. Place each slice cut side down on baking sheets coated with cooking spray. Bake at 325° 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. Yield: 32 cookies.
Editor's Note: This recipe was tested with Splenda no-calorie sweetener.
Originally published as Cranberry Almond Biscotti in Light & Tasty December/January 2004, p48

Nutritional Facts

1 each: 84 calories, 3g fat (1g saturated fat), 14mg cholesterol, 39mg sodium, 13g carbohydrate (0 sugars, 1g fiber), 2g protein. Diabetic Exchanges: 1 starch.

  • 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
  1. In a 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 half into a 12-in. x 3-in. rectangle. Transfer to a baking sheet coated with cooking spray.
  2. Bake at 325° for 15-20 minutes or until lightly browned. Cool for 5 minutes. Transfer to a cutting board; cut each leaf with a serrated knife into 16 slices. Place each slice cut side down on baking sheets coated with cooking spray. Bake at 325° for 25-35 minutes or until firm, turning once. Remove to wire racks to cool.
  3. In a microwave or heavy saucepan, melt candy coating; stir until smooth. Drizzle over biscotti. Store in an airtight container. Yield: 32 cookies. Yield: 32 cookies.
Editor's Note: This recipe was tested with Splenda no-calorie sweetener.
Originally published as Cranberry Almond Biscotti in Light & Tasty December/January 2004, p48

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bylaw User ID: 797340 130855
Reviewed Jul. 7, 2010

"These are very good. I did use sugar (1 cup) instead of a substitute."

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