Cranberry Almond Biscotti - Light Sugar-Free Version
These twice-baked Italian cookies combine tart fresh cranberries with crunchy sliced almonds in a lighter version that uses Splenda instead of sugar. The biscotti have a satisfying crisp texture perfect for dunking in coffee or tea. Made with egg substitute and egg whites, they're lower in fat while maintaining the traditional crumbly-crisp texture that makes biscotti so addictive. The warm spices of cinnamon and nutmeg complement the fruit and nuts beautifully.
Ingredients
- 2 ⅓ cups flour
- 1 cup Splenda granularregular sugar1:1Use same amount but will increase calories
5
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- 3 ½ oz egg substitute
- 2 egg whites
- 1 tablespoon vanilla extract
- 2 tablespoons fat-free evaporated milk(optional)
- 1 cup sliced almonds
- 2 cups fresh cranberries, coarsely chopped
Instructions
- 1
Preheat oven to 325 degrees F
- 2
Combine flour, Splenda, baking powder, cinnamon, and nutmeg in a medium mixing bowl
- 3
Beat egg substitute, egg whites, and vanilla in a separate bowl until frothy
- 4
Add egg mixture to dry ingredients and mix just until moist using electric mixer on medium speed
- 5
Add almonds and cranberries and mix thoroughly
- 6
On floured surface, divide batter in half and knead each portion 4 times by folding over
- 7
Pat each half into a log about 14 inches long and 1.5 inches wide
- 8
If mixture is too dry, add fat-free evaporated milk
- 9
Place logs on cookie sheet and bake for 30 minutes
- 10
Cool on wire rack
- 11
Reduce oven temperature to 300 degrees F
- 12
Cut biscotti into half-inch slices and stand upright on cookie sheet
- 13
Bake another 20 minutes
- 14
Let cool and store in loosely covered container
Tips
If the dough seems too dry when shaping, gradually add the optional evaporated milk to achieve the right consistency for forming logs.
For even slicing, use a sharp serrated knife in a gentle sawing motion to prevent crumbling.
Store completely cooled biscotti in a loosely covered container to maintain their crisp texture.
Good to Know
Store in loosely covered container at room temperature for up to 1 week
Can be made up to 1 week ahead and stored in airtight container
Serve with coffee or tea for dunking
Common Mistakes
Don't overmix the dough to avoid tough biscotti
Cool completely between bakings to prevent crumbling when slicing
Substitutions
5
FAQ
Can I use regular eggs instead of egg substitute?
Yes, use 2 whole eggs in place of the 100g egg substitute. This will add some fat and cholesterol but maintain the same texture.
How long do these biscotti keep?
Store in a loosely covered container at room temperature for up to one week. They actually improve slightly after a day as flavors meld.
Can I freeze the baked logs before slicing?
Yes, wrap cooled logs tightly and freeze up to 3 months. Thaw completely before slicing and doing the second bake.