• 32servings
  • 60minutes
  • 84calories

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsB1, B2, B3, B12, H, E
MineralsCopper, Fluorine, Calcium, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 eggs

  2. 3 egg whites

  3. 2 tablespoons molasses

  4. 3/4 teaspoon almond extract

  5. Sugar substitute equivalent to 1 cup sugar

  6. 2-1/4 cups all-purpose flour

  7. 1 teaspoon baking powder

  8. 1 teaspoon ground cinnamon

  9. 1/2 teaspoon baking soda

  10. 1/2 teaspoon ground nutmeg

  11. 3/4 cup slivered almonds

  12. 1/2 cup dried cranberries

  13. 1/2 cup chopped white candy coating

Instructions Jump to Ingredients ↑

  1. Cranberry Almond Biscotti Recipe photo by Taste of Home 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).

  2. 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.

  3. 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.

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


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