Best Vanilla Almond Biscotti No Sugar Added Recipes
SUGAR FREE BISCOTTI RECIPE
Steps:
- Preheat the oven to 350. Prep a rimmed baking sheet for nonstick. I use parchment paper. In a medium bowl, use a whisk or a for to mix together the almond flour and baking powder.
- Next, in a mixing bowl, beat together the sugar alternative and the butter until creamy. Add the eggs one at a time and then add the extracts. Stir in the dry ingredients from the first bowl until just blended. Then fold in the almond slivers. Form the dough into a log that is about 12" long and 3" wide (give or take). The dough will be crumbly and you will need to use your hands. Bake for 35-40 minutes or until golden before removing from the oven and allowing to cool for 30 minutes.
- Once the baked biscotti has cooled you can slice it diagonally into ½-3/4" slices and then place them cut side down on the baking sheet. Return the biscotti to the oven and bake for another 10-15 minutes or until the bottoms are golden brown. Transfer the biscotti to a cooling rack to cool. Top your biscotti with your choice of ingredients and serve.
Nutrition Facts : Calories 85 kcal, Carbohydrate 3 g, Protein 3 g, Fat 7 g, SaturatedFat 1 g, TransFat 1 g, Cholesterol 16 mg, Sodium 14 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 2 g, ServingSize 1 serving
LEMON ANISE BISCOTTI
"With the growing popularity of gourmet coffees, cappuccino and espresso," Carrie Sherrill notes in Forestville, Wisconsin, "I'm finding lots of people enjoy these classic Italian dipping cookies."
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 3 dozen.
Number Of Ingredients 10
Steps:
- In a small bowl, beat eggs and sugar for 2 minutes or until thickened. Add oil and extracts; mix well. Combine the flour, baking powder and salt; beat into egg mixture. Beat in lemon zest and aniseed. , Divide dough in half. On a lightly floured surface, shape each portion into a 12x2-in. rectangle. Transfer to a baking sheet lined with parchment. Flatten to 1/2-in. thickness. , Bake at 350° for 30-35 minutes or until golden and tops begin to crack. Carefully remove to wire racks; cool for 5 minutes. , Transfer to a cutting board; cut with a serrated knife into scant 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 and golden brown. Remove to wire racks to cool. Store in an airtight container.
Nutrition Facts : Calories 66 calories, Fat 2g fat (0 saturated fat), Cholesterol 12mg cholesterol, Sodium 48mg sodium, Carbohydrate 11g carbohydrate (6g sugars, Fiber 0 fiber), Protein 1g protein.
SUGAR FREE CRANBERRY ALMOND BISCOTTI
My husband is a diabetic and LOVES this little snack. A cup of coffee or hot chocolate and a few of these makes a great comfort!
Provided by Mousehouse62
Categories Dessert
Time 1h
Yield 40 pieces
Number Of Ingredients 10
Steps:
- I use my kitchenaid mixer to do this recipe.
- Preheat oven to 325 degrees.
- Beat eggs, egg whites, Splenda and almond extract until smooth.
- Add flour, baking pwdr.
- ,soda and salt.
- Mix until well blended.
- This will be a sticky batter.
- Add cranberries and almonds and mix until incorporated.
- Divide dough in 1/2 making long but flat dough lined on a greased parchment paper.
- Bake for 20-25 minutes or until lightly browned.
- Remove from oven and let cool on cookie sheet for 10 minutes.
- Reduce oven temp to 300 degrees.
- Slice with serated knife each roll about 20 slices.
- I start on a diaganol and keep slicing till the end.
- Stand each slice up on bottom and bake at least 25- 30 minutes.
- Watch so they don't overbrown.
- Cool on wire racks.
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