Stained Glass Biscotti
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 48
Ingredients
3 C. all-purpose flour1 Tbsp baking powder1/2 tsp. Salt1 cup *Splenda Sugar Blend for BakingButter, unsalted, 1 stick, melted1 tsp almond extract1 tsp. vanilla extract1/2 cup alomonds,chopped1/2 cup Pistachios, coursely chopped1/2 dried Cranberries1/2 c. each Apricots, dried,*Papaya dried,Pineapple dried. All of them diced1/4 c. crystallized ginger, finnally chopped
Makes 4 dozen 1/2 inck cookies
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.
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.
Nutritional Info Amount Per Serving
- Calories: 85.1
- Total Fat: 4.8 g
- Cholesterol: 19.2 mg
- Sodium: 97.4 mg
- Total Carbs: 8.5 g
- Dietary Fiber: 0.9 g
- Protein: 2.4 g
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