Sugar Free Biscotti Food

VANILLA ALMOND BISCOTTI - NO SUGAR ADDED

Steps:

• Preheat oven to 350.
• Combine dry ingredients and set aside.
• Use mixer to beat butter and splenda till light.
• Add eggs one at a time, beating well after each.
• Add vanilla, stir.
• Remove bowl from mixer and stir in 1/2 of the flour mixture.
• Stir in milk.
• Add remaining flour mixture and combine well.
• Add chopped almonds and mix inches.
• Make into biscotti loaf or use the Pipe-N-Bake Biscotti pan like we do.
• Bake for 25-30 minutes.
• We like our biscotti soft, but if you don't you can put biscotti on a cookie sheet and return to the oven for 10 more minutes to crisp them.
• Enjoy!

SUGAR FREE TEETHING BISCOTTI

Steps:

• Mash the banana and yold together in a bowl until smooth.
• Sift in the flour 1/4 cup at a time. Mix after each flour additon until the dough comes away from the sides of the bowl.
• Tip the dough on to a clean bench and knead briefly until smooth - add more flour if necessary.
• With floured hands, shape dough into a 4 x 20 cm long log (1.5 x 8 inch).
• Bake in a 170oC (375oF) oven for 15- 20 minutes.
• Remove from oven and cool slightly.
• With a large serrated knife slice every 5mm (1/8 inch I guess) and lay out on the same baking tray. For larger slices diagonally slice the log.
• Return to the oven for another 15-20 minutes until golden and hard.
• Store in an airtight container for a week or feeeze.

SUGAR FREE CRANBERRY ALMOND BISCOTTI

Steps:

• I use my kitchenaid mixer to do this recipe.
• Preheat oven to 325 degrees.
• Beat eggs, egg whites, Splenda and almond extract until smooth.
• Add flour, baking pwdr.
• ,soda and salt.
• Mix until well blended.
• This will be a sticky batter.
• Add cranberries and almonds and mix until incorporated.
• Divide dough in 1/2 making long but flat dough lined on a greased parchment paper.
• Bake for 20-25 minutes or until lightly browned.
• Remove from oven and let cool on cookie sheet for 10 minutes.
• Reduce oven temp to 300 degrees.
• Slice with serated knife each roll about 20 slices.
• I start on a diaganol and keep slicing till the end.
• Stand each slice up on bottom and bake at least 25- 30 minutes.
• Watch so they don't overbrown.
• Cool on wire racks.