Sugar Free Biscotti Food

SUGAR FREE CRANBERRY ALMOND BISCOTTI

Sugar Free Cranberry Almond Biscotti image

My husband is a diabetic and LOVES this little snack. A cup of coffee or hot chocolate and a few of these makes a great comfort!

Provided by Mousehouse62

Categories Dessert

Time 1h

Yield 40 pieces

Number Of Ingredients 10

Ingredients

4 eggs
4 egg whites
2 cups Splenda sugar substitute
4 teaspoons almond extract
3 3/4 cups flour
3 teaspoons baking powder
2 teaspoons baking soda
1/2 teaspoon salt
2 cups dried cranberries
1 cup chopped/slivered/sliced almonds

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.

VANILLA ALMOND BISCOTTI - NO SUGAR ADDED

Vanilla Almond Biscotti - No Sugar Added image

Splenda is perfect for this recipe - noticed NO DIFFERNCE from the sugar - so good - and by not having the sugar my diabetic son can enjoy too! We use the Biscotti Pipe-n-Bake pan but I'm sure this recipe can be used for traditional biscotti too.

Provided by HeidiRenee

Categories Dessert

Time 45m

Yield 12 serving(s)

Number Of Ingredients 9

Ingredients

1 1/2 cups flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/4 cup butter, softened
1/2 cup Splenda granular
2 eggs, large
1 teaspoon vanilla extract
1/2 cup almonds, sliced, roughly chopped (not too small)
2 tablespoons milk

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!

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