Almond Protein Biscotti
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 30
Ingredients
3 1/2 cups instant oats1 1/2 cups nonfat dry milk4 scoops low-carb vanilla protein powder1/4 cup Splenda Granular1/4 cup slivered almonds1/4 cup mini chocolate chips2 egg whites, stiffly beaten1/4 cup unsweetened apple juice1 cup sugar free Amaretto or almond coffee syrup1/2 cup unsweetened applesauce1 teaspoon vanilla extract1 teaspoon almond extractopt: 1/4 teaspoon anise extract1/2 cup bittersweet chocolate chips, set aside
Preheat oven to 325 degrees. Prepare a jelly roll pan by spraying with baking-release spray such as Pam; set aside. In a large mixing bowl combine oats, powdered milk, protein powder, Splenda, almonds and mini chocolate chips. Stir to combine. In a smaller bowl combine beaten egg whites, apple juice, applesauce, sugar-free syrup and extracts. Add wet mixture to dry and stir by hand to combine thoroughly. Pour into jelly roll pan and smooth to edges. Bake 20-30 minutes or until edges are lightly brown and top is dry and set. Remove from oven and cool. Cut into 30 bars and separate onto two cookie sheets. Return to oven and bake another 20-30 minutes or until cookies are dry. Remove from oven and cool. In a microwave-safe container melt bittersweet chocolate chips. Using an offset spatula, spread a thin layer of chocolate on the bottom of each cookie and place on a wax or parchment paper lined baking sheet to harden. Store in refrigerator or freezer.
Number of Servings: 30
Recipe submitted by SparkPeople user GEMINIDREAM.
Number of Servings: 30
Recipe submitted by SparkPeople user GEMINIDREAM.
Nutritional Info Amount Per Serving
- Calories: 94.8
- Total Fat: 2.3 g
- Cholesterol: 0.0 mg
- Sodium: 113.6 mg
- Total Carbs: 11.4 g
- Dietary Fiber: 1.4 g
- Protein: 6.9 g
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