Ingredients
-
4
-
4
-
2
-
4
-
3 3/4
-
3
-
2
-
1/2
-
2
-
1
-
-
-
-
-
Directions
Sugar Free Cranberry Almond Biscotti, My husband is a diabetic and LOVES this little snack A cup of coffee or hot chocolate and a few of these makes a great comfort!, I made these last night They are good They are a little sweet for me but I am not that used to artificial sweetners For sugar-free they are very good edited I made these again & reduced the Splenda to 1 5 cups and they turned out great!, Fabulous, I love cooking with Spenda Thank you,
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Steps
|
1
Done
|
use My Kitchenaid Mixer to Do This Recipe. |
|
2
Done
|
Preheat Oven to 325 Degrees. |
|
3
Done
|
Beat Eggs, Egg Whites, Splenda and Almond Extract Until Smooth. |
|
4
Done
|
Add Flour, Baking Pwdr. |
|
5
Done
|
,Soda and Salt. |
|
6
Done
|
Mix Until Well Blended. |
|
7
Done
|
This Will Be a Sticky Batter. |
|
8
Done
|
Add Cranberries and Almonds and Mix Until Incorporated. |
|
9
Done
|
Divide Dough in 1/2 Making Long but Flat Dough Lined on a Greased Parchment Paper. |
|
10
Done
|
Bake For 20-25 Minutes or Until Lightly Browned. |
|
11
Done
|
Remove from Oven and Let Cool on Cookie Sheet For 10 Minutes. |
|
12
Done
|
Reduce Oven Temp to 300 Degrees. |
|
13
Done
|
Slice With Serated Knife Each Roll About 20 Slices. |
|
14
Done
|
I Start on a Diaganol and Keep Slicing Till the End. |
|
15
Done
|
Stand Each Slice Up on Bottom and Bake at Least 25- 30 Minutes. |
