Donna's Fruit & Nut BiscottiSubmitted by: DBURKI
IntroductionHeavenly low fat biscotti made healthy with whole wheat flour, egg whites, Splenda, fruit and nuts. Heavenly low fat biscotti made healthy with whole wheat flour, egg whites, Splenda, fruit and nuts.
Flour, white, 1 cup
Whole Wheat Flour, 1 cup
Baking Powder, 2 tsp
Land O Lakes, Salted Butter, 1 Tbsp, 3 serving
Egg white, 3 serving
Vanilla Extract, 1 tsp
Almond Extract, 1 tsp
California Pistachio Nuts~1/4 cup nuts w/o shell, 1 cup
Apricots Dried, 0.25 cup
Cranberries Dried, 0.25 cup
Splenda Granulated, .25 cup (remove)
Granulated Sugar, 0.50 cup (remove)
Turn the dough onto a lightly floured surface, and shape into two 9 x 4 inch logs. Coat a baking sheet with nonstick cooking spray, and place the logs on the sheet, leaving 4 inches of space between the logs to allow for spreading. Bake at 350 degrees for about 25 minutes, or until lightly browned.
Cool the logs at room temperature for 5 minutes. Then use a sharp serrated knife to slice the logs diagonally into 1/2 inch thick slices.
Place the slices on an ungreased baking sheet in a single layer, cut side down. Bake at 350 degrees for 18 to 20 minutes, or until dry and crisp, turning the slices after 10 minutes.
You can substitute any dried fruit and any chopped nuts. Nutritional values may vary slightly.
Number of Servings: 30
Recipe submitted by SparkPeople user DBURKI.