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; 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.
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!