Cranberry -Almond Biscotti Light/Diabetic Version

Name: Cranberry -Almond Biscotti Light/Diabetic Version
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 ⅓ cups flour; 1 cup Splenda granular; 1 ½ teaspoons baking powder; 1 ½ teaspoons ground cinnamon; ½ teaspoon ground nutmeg; 100 g egg substitute (or 2 eggs_ ); 2 egg whites; 1 tablespoon vanilla extract; 2 tablespoons fat-free evaporated milk (optional); 1 cup sliced almonds; 2 cups fresh cranberries, coarsely chopped

Servings: persons

2 ⅓ cups flour
1 cup Splenda granular
1 ½ teaspoons baking powder
1 ½ teaspoons ground cinnamon
½ teaspoon ground nutmeg
100 g egg substitute (or 2 eggs_ )
2 egg whites
1 tablespoon vanilla extract
2 tablespoons fat-free evaporated milk (optional)
1 cup sliced almonds
2 cups fresh cranberries, coarsely chopped

1
Preheat oven to 325 degrees F.
2
Combine dry ingredients in a medium mixing bowl.
3
Beat egg substitute, egg white, and vanilla in a separate bowl until frothy.
4
Add egg mixture to dry ingredients, mixing just until moist, using an electric mixer on medium speed (I used a whisk).
5
Add almonds and cranberries; mix thoroughly.
6
On a floured surface, divide batter in half, knead 4 times by folding over, and pat each half into a log about 14 inches long and 1 1/2 inches wide.
7
If you find the mixture is too dry, add 2 tbs of fat free evaporated milk.
8
Place on a cookie sheet and bake in oven for 30 minutes.
9
Cool on wire rack.
10
Reduce oven temperature to 300 degrees F.
11
Cut biscotti into 1/2 inch slices.
12
Stand upright on cookie sheet and bake another 20 minutes.
13
Let cool and store in a loosely covered container.

591

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 ⅓ cups flour, 1 cup Splenda granular, 1 ½ teaspoons baking powder, 1 ½ teaspoons ground cinnamon, and more.

Yes, Cranberry -Almond Biscotti Light/Diabetic Version falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!