Low Fat Cranberry Hazelnut Biscotti
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 36
Ingredients
* Granulated Sugar, 1 cup * Vanilla Extract, 1 tsp * Egg, fresh, 3 large * Hazelnuts, .5 cup, chopped * *Flour, white, 3 cup * Cinnamon, ground, 1 tbsp * Baking Soda, .75 tsp * Salt, 1 cup * Cranberries, dried, sweetened 0.25 cup
Makes 26 biscotti
Preheat oven to 350°F. Grease 18x12x1-inch baking sheet. Combine first 4 ingredients in bowl of heavy-duty electric mixer fitted with paddle attachment. Beat until well blended. Mix remaining ingredients in medium bowl. Gradually add to egg mixture, beating until blended.
Turn dough out onto floured surface and gather together. Roll dough between palms and work surface into 16-inch-long log. Transfer to prepared sheet. Flatten log to 1-inch thickness. Bake until light brown and cracked on top, about 30 minutes. Transfer sheet to rack; cool log 10 minutes. Reduce oven temperature to 325°F.
Transfer warm log to work surface. Using serrated knife, cut log on sharp diagonal into 1/4- to 1/3-inch-thick slices. Arrange on baking sheets. Bake 10 minutes per side. Transfer to racks and cool (biscotti will harden while cooling). (Can be made ahead. Store airtight up to 1 week or freeze.)
Number of Servings: 36
Recipe submitted by SparkPeople user BIKERGRL.
Preheat oven to 350°F. Grease 18x12x1-inch baking sheet. Combine first 4 ingredients in bowl of heavy-duty electric mixer fitted with paddle attachment. Beat until well blended. Mix remaining ingredients in medium bowl. Gradually add to egg mixture, beating until blended.
Turn dough out onto floured surface and gather together. Roll dough between palms and work surface into 16-inch-long log. Transfer to prepared sheet. Flatten log to 1-inch thickness. Bake until light brown and cracked on top, about 30 minutes. Transfer sheet to rack; cool log 10 minutes. Reduce oven temperature to 325°F.
Transfer warm log to work surface. Using serrated knife, cut log on sharp diagonal into 1/4- to 1/3-inch-thick slices. Arrange on baking sheets. Bake 10 minutes per side. Transfer to racks and cool (biscotti will harden while cooling). (Can be made ahead. Store airtight up to 1 week or freeze.)
Number of Servings: 36
Recipe submitted by SparkPeople user BIKERGRL.
Nutritional Info Amount Per Serving
- Calories: 80.7
- Total Fat: 1.5 g
- Cholesterol: 18.1 mg
- Sodium: 98.3 mg
- Total Carbs: 15.0 g
- Dietary Fiber: 0.6 g
- Protein: 1.9 g
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