Makes 32 biscotti Calories 60 Prep Time 10 minutes Total Time 1 hour Made with Splenda® Original Sweetener
Ingredients
1 cup slivered almonds
1 ¼ cups Splenda® Granulated Sweetener
3 large eggs
2 tablespoons milk
¼ teaspoon almond extract
1 ¾ cups all-purpose flour
⅓ cup unsweetened cocoa powder
¾ teaspoon baking powder
¾ teaspoon baking soda
Pinch of salt
1 egg white, lightly beaten
Nutrition Info Per Serving
Serving Size: 1 biscotti
Calories
60
Total Fat
3g
Saturated Fat
0g
Cholesterol
20mg
Sodium
55mg
Total Carbs
8g
Dietary Fiber
1g
Sugars
1g
Protein
3g
Instructions
Preheat oven to 350°F. Lightly spray a cookie sheet with cooking spray.
Bake almonds in a shallow pan for 6–8 minutes, stirring occasionally, or 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. Mix in almond extract.
Add flour, cocoa, baking powder, baking soda, and salt; mix beat on low speed until a stiff dough forms. Mix in toasted almonds.
Turn dough out onto a lightly floured surface and knead 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-inch thickness; brush with beaten egg white.
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 sheets.
Bake 10 minutes; turn cookies over and bake 10 minutes more. Transfer to wire racks to cool.
