Chocolate, Caramel and Cranberry Biscotti
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 16
Ingredients
2 tsp vanilla extract1 tsp chocolate extract (optional, substitute with extra vanilla)2 tbsp butterscotch schnapps or amaretto (optional, substitute water or apple juice)¼ cup dried cranberries½ cup whole wheat flour½ cup all purpose flour½ cup almond flour3 tbsp kinako (toasted soy flour)2 tbsp ground flaxseed⅓ cup sugar1 tsp baking powder½ tsp nutmeg¼ tsp salt3 ½ tbsp melted butter¼ cup whole milk½ cup aquafaba3 tbsp caramel bits or Skor bits3 tbsp mini chocolate chips3 tbsp slivered almonds
Preheat the oven to 375F. Line a cookie sheet with parchment.
Combine the extracts, schnapps and cranberries in a small bowl, set aside.
Whisk flours, kinako, flaxseed, sugar, baking powder, nutmeg and salt in a large bowl.
Add the coconut oil and almond milk and egg and mix briefly.
Add the cranberry mixture with liquids, caramel bits, chocolate chips and almonds. Stir to form a dough.
Turn out onto the cookie sheet and form into a log about 8 ½” long and ½” thick.
Bake for 25 minutes. Let log cool for about 20 to 30 minutes.
Set on a cutting board and slice crosswise into ½” slices.
Stand the slices on the baking sheet so that both sides are exposed and bake for 10-12 minutes.
Serving Size: makes 16
Number of Servings: 16
Recipe submitted by SparkPeople user JO_JO_BA.
Combine the extracts, schnapps and cranberries in a small bowl, set aside.
Whisk flours, kinako, flaxseed, sugar, baking powder, nutmeg and salt in a large bowl.
Add the coconut oil and almond milk and egg and mix briefly.
Add the cranberry mixture with liquids, caramel bits, chocolate chips and almonds. Stir to form a dough.
Turn out onto the cookie sheet and form into a log about 8 ½” long and ½” thick.
Bake for 25 minutes. Let log cool for about 20 to 30 minutes.
Set on a cutting board and slice crosswise into ½” slices.
Stand the slices on the baking sheet so that both sides are exposed and bake for 10-12 minutes.
Serving Size: makes 16
Number of Servings: 16
Recipe submitted by SparkPeople user JO_JO_BA.
Nutritional Info Amount Per Serving
- Calories: 139.3
- Total Fat: 6.8 g
- Cholesterol: 7.9 mg
- Sodium: 34.0 mg
- Total Carbs: 16.8 g
- Dietary Fiber: 1.6 g
- Protein: 2.7 g
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