Almond Biscotti
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 24
Ingredients
3 Cups Whole Wheat Flour2 tsp Baking Powder1/4 tsp Salt2 Tblsp Cinnamon, ground1 Tblsp Ginger, ground 1 tsp Nutmeg, ground1 Tblsp Anise seed3 Tblsp Poppy seed1/2 Cup Wheat Bran1 Cup Slivered Almonds3 oz Sunsweetened Dried Cranberries1/2 Cup Lite Margarine1/2 Cup Splenda (for baking)3 oz Egg Substitute (Egg Beaters)1 Tbsp Vanilla Extract
Mix dry ingredients, including almonds and cranberries. Set aside.
Whip margarine and Splenda until light and fluffy. Add egg beaters, vanilla. Mix well.
Add dry ingredients a little at a time, until well blended and moist. Form into a large oval ball and place in refriderator to cool for 10 minutes.
Take 1/2 dough and form into log the length of a cookie sheet. Repeat with other 1/2. Place on cookie sheet and flatten logs.
Bake at 375 - 400* (depending on ovens) for 20 minutes or until lightly brown on top and not squishy when patting center of log.
Remove from oven and alow to cool to touch. Cut logs diagnally forming 1/2" thick biscotti bars. Place bars flat on cookie sheet. Bake for 5 minutes. Turn and bake 5 minutes more on other side.
Each log will make 12 bars, yeilding 24 total.
Number of Servings: 24
Recipe submitted by SparkPeople user JCOLUMBINE.
Whip margarine and Splenda until light and fluffy. Add egg beaters, vanilla. Mix well.
Add dry ingredients a little at a time, until well blended and moist. Form into a large oval ball and place in refriderator to cool for 10 minutes.
Take 1/2 dough and form into log the length of a cookie sheet. Repeat with other 1/2. Place on cookie sheet and flatten logs.
Bake at 375 - 400* (depending on ovens) for 20 minutes or until lightly brown on top and not squishy when patting center of log.
Remove from oven and alow to cool to touch. Cut logs diagnally forming 1/2" thick biscotti bars. Place bars flat on cookie sheet. Bake for 5 minutes. Turn and bake 5 minutes more on other side.
Each log will make 12 bars, yeilding 24 total.
Number of Servings: 24
Recipe submitted by SparkPeople user JCOLUMBINE.
Nutritional Info Amount Per Serving
- Calories: 140.6
- Total Fat: 5.0 g
- Cholesterol: 0.0 mg
- Sodium: 100.7 mg
- Total Carbs: 20.8 g
- Dietary Fiber: 3.5 g
- Protein: 3.9 g
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