Cranberry Almond Biscotti
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
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 and 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 coating and stir until smooth. Drizzle over biscotti. Store in an airtight container.
Pairs Well With
Cranberry Almond Biscotti also comes from my Grandma weller and is an Itallian desert. As a kid growing up i never really liked it and was scared to try it because of the cranberrys. As i got older i finally tried it and it became one of my favorites!