Makes 32 biscottiCalories 80 Prep Time 15 minutesTotal Time 1 hourMade with Splenda® Original Sweetener
Ingredients
1 cup slivered almonds
1 ½ cups Splenda® Granulated Sweetener
3 large eggs
2 tablespoons milk
½ teaspoon almond extract
2 cups all-purpose flour
1 teaspoon baking powder
¾ teaspoon baking soda
⅛ teaspoon salt
½ cup raisins
For baking: 1 large egg, lightly beaten
Nutrition Info Per Serving
Serving Size: 1 biscotti
Calories
80
Total Fat
3g
Saturated Fat
0g
Cholesterol
25mg
Sodium
55mg
Total Carbs
10g
Dietary Fiber
1g
Sugars
3g
Protein
3g
Instructions
Preheat oven to 350°F. Lightly spray a baking sheet with cooking spray.
Bake almonds in a shallow pan for 6–8 minutes, stirring occasionally, until lightly toasted.
In a bowl using an electric mixer, beat Splenda Sweetener, eggs, and milk on medium speed for 3 minutes or until mixture is smooth and pale yellow in colour. Mix in almond extract.
Add flour, baking powder, baking soda, and salt; mix on low speed until a stiff dough forms. Mix in almonds and raisins.
Turn dough out onto a lightly floured surface and knead lightly 4 or 5 times. Divide dough in half; shape each portion into an 8” log. Place logs on prepared cookie sheet and flatten to ¾” thick; brush with beaten egg.
Bake for 20 minutes or until puffed and golden brown. Remove from baking sheet to a wire rack; cool 10 minutes.
Reduce oven temperature to 325°F.
With a serrated knife, cut each log diagonally into ½” thick slices, using a gentle sawing motion. Place slices on cookie sheet.
Bake 10 minutes; turn cookies over and bake 10 minutes more. Cool slightly, then transfer to a wire rack to cool completely.
