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Preparation:1. Preheat oven to 350u00b0F (180u00b0C).
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2. Combine flour, Pure Via, cranberries, lemon peel and baking powder. In a separate bowl, whisk eggs, butter, lemon juice and vanilla until well blended.
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3. Pour liquid ingredients over dry ingredients. Stir together using a rubber spatula until a stiff dough is formed. Turn out onto a lightly floured surface and gently knead in any remaining bits of dough. Divide dough in half. Gently form each half into a log 12 x 11/2 inches. Place on a parchment paper covered baking sheet, leaving at least 3 inches between the logs. Flatten the top of each with the palm of your hand until the log is 2-inches wide. Bake 23 to 25 minutes or until the top of the log is firm to the touch.
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4. Cool the logs completely on the baking sheet on a wire rack.
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5. Reduce oven temperature to 300u00b0F (150u00b0C). Carefully remove the cooled logs to a cutting board. Cut each diagonally into 1/2-inch wide slices. Place on the same baking sheet. Bake 15 to 18 minutes or until slices are dry and light golden in colour. Cool biscotti on baking sheet on a wire rack. Store at room temperature in container with tight fitting lid.
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*Or substitute 24 packets Pure Via sweetener.
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Additional dessert ideas are available at www.purevia.ca.Note that stevia, the sweetener in Pure Via, is also known as steviol glycosides.
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Nutritional information per serving (2 biscotti): Calories: 83, Sodium: 68 mg, Fat: 2 g, Carbohydrates: 15 g, Cholesterol: 27 mg, Protein: 2 g
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