2004 Cranberry Almond Biscotti

By boandozzy

One cookie equals 84 calories, 3 g fat (1 g saturated fat), 14 mg cholesterol, 39 mg sodium, 13 g carbohydrate, 1 g fiber, 2 g protein.

Diabetic Exchange: 1 starch.

Originally published as Cranberry Almond Biscotti in Light & Tasty December/January 2004, p48

Ingredients

• 2 eggs
• 3 egg whites
• 2 tablespoons molasses
• 3/4 teaspoon almond extract
• Sugar substitute equivalent to 1 cup sugar
• 2-1/4 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon baking soda
• 1/2 teaspoon ground nutmeg
• 3/4 cup slivered almonds
• 1/2 cup dried cranberries
• 1/2 cup chopped white candy coating

Preparation

Step 1

In a large bowl, beat the eggs, egg whites, molasses and extract. Beat in sugar substitute. Combine the flour, baking powder, cinnamon, baking soda and nutmeg; gradually add to egg mixture (dough will be sticky).

Turn onto a floured surface. Knead in almonds and cranberries. Divide dough in half; shape each portion into a 12-in. x 3-in. rectangle. Transfer to a baking sheet coated with cooking spray.

Bake at 325° for 15-20 minutes or until lightly browned. Cool for 5 minutes. Transfer to a cutting board; with a serrated knife, cut each loaf into 16 slices. Place slices cut side down on baking sheets coated with cooking spray. Bake for 25-35 minutes or until firm, turning once. Remove to wire racks to cool.

In a microwave or heavy saucepan, melt candy coating; stir until smooth. Drizzle over biscotti. Store in an airtight container. Yield: 32 cookies.