Stained Glass BiscottiSubmitted by: ARMYMOM46
IntroductionPretty enough to give as a gift and they will never know it is healthy for them Pretty enough to give as a gift and they will never know it is healthy for them
3 C. all-purpose flour
1 Tbsp baking powder
1/2 tsp. Salt
1 cup *Splenda Sugar Blend for Baking
Butter, unsalted, 1 stick, melted
1 tsp almond extract
1 tsp. vanilla extract
1/2 cup alomonds,chopped
1/2 cup Pistachios, coursely chopped
1/2 dried Cranberries
1/2 c. each Apricots, dried,*Papaya dried,Pineapple dried. All of them diced
1/4 c. crystallized ginger, finnally chopped
1.Preheat oven to 325. Spray 2 larcge cookie sheets with cooking spray.Whisk flour, baking powder, and salt in a meduim bowl.
2. Beet eggs and Splenda in a large bowl with a mixer on meduim speed for 1 min. Add the Butter, almond and vanilla extracts; beat until blended. With mixer on low speed gradually add the flour mixture beating just until blended. Stir in the almonds,pistachios, cranberries, apricots, papaya, pineapple, and ginger.
3. Divide dough into 3 equal pieces, On 1 cookie sheet Shape 2 pieces of dough into 12x2 in. logs, 3 inches apart. Repeat with the reamining peice of dough on the second cookie sheet.
4. Bake 25 to 30 mins, or until firm, rotating the cookie sheets once. Gently loosen the logs with a spatula and let cool on the cookie sheets.
5. Reduce oven temp. to 275. Gently slide the logs onto a cutting board. With a serrated knife, cut the logs into 1/2 in. thick diagonal slices. Place slices on cookie sheets. bake 25-30 mins. turning once, or until dry. Let cool on wire racks.
Number of Servings: 48
Recipe submitted by SparkPeople user ARMYMOM46.