Almond Biscotti
Nutritional Info
- Servings Per Recipe: 24
- 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
View full nutritional breakdown of Almond Biscotti calories by ingredient
Introduction
Great high fiber, high protein breakfast. Great high fiber, high protein breakfast.Number of Servings: 24
Ingredients
-
3 Cups Whole Wheat Flour
2 tsp Baking Powder
1/4 tsp Salt
2 Tblsp Cinnamon, ground
1 Tblsp Ginger, ground
1 tsp Nutmeg, ground
1 Tblsp Anise seed
3 Tblsp Poppy seed
1/2 Cup Wheat Bran
1 Cup Slivered Almonds
3 oz Sunsweetened Dried Cranberries
1/2 Cup Lite Margarine
1/2 Cup Splenda (for baking)
3 oz Egg Substitute (Egg Beaters)
1 Tbsp Vanilla Extract
Directions
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.