CRANBERRY -ALMOND BISCOTTI LIGHT/DIABETIC VERSION

Cranberry -Almond Biscotti Light/Diabetic Version image

Provided by MarraMamba

Categories Dessert

Time 1h30m

Yield 30 biscotti

Number Of Ingredients 11

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2 1/3 cups flour
1 cup Splenda granular
1 1/2 teaspoons baking powder
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
100 g egg substitute (or 2 eggs_ )
2 egg whites
1 tablespoon vanilla extract
2 tablespoons fat-free evaporated milk (optional)
1 cup sliced almonds
2 cups fresh cranberries, coarsely chopped

Steps:

Preheat oven to 325ºF.
Combine dry ingredients in a medium mixing bowl.
Beat egg substitute, egg white, and vanilla in a separate bowl until frothy.
Add egg mixture to dry ingredients, mixing just until moist, using an electric mixer on medium speed (I used a whisk).
Add almonds and cranberries; mix thoroughly.
On a floured surface, divide batter in half, knead 4 times by folding over, and pat each half into a log about 14 inches long and 1 1/2 inches wide.
If you find the mixture is too dry, add 2 tbs of fat free evaporated milk.
Place on a cookie sheet and bake in oven for 30 minutes.
Cool on wire rack.
Reduce oven temperature to 300ºF.
Cut biscotti into 1/2 inch slices. Stand upright on cookie sheet and bake another 20 minutes.
Let cool and store in a loosely covered container.