Ingredients
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2 1/3 cups flour
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1 cup Splenda granular
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1 1/2 teaspoons baking powder
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1 1/2 teaspoons ground cinnamon
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1/2 teaspoon ground nutmeg
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100 g egg substitute (or 2 eggs_ )
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2 egg whites
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1 tablespoon vanilla extract
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2 tablespoons fat-free evaporated milk
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2 cups fresh cranberries, coarsely chopped
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1 cup sliced almonds
Instructions
- Preheat oven to 325ºF.
- Combine dry ingredients in a medium mixing bowl.
- Beat egg substitute, egg white, and vanilla in a separate bowl until frothy.
- Add egg mixture to dry ingredients, mixing just until moist, using an electric mixer on medium speed (I used a whisk).
- Add almonds and cranberries; mix thoroughly.
- On a floured surface, divide batter in half, knead 4 times by folding over, and pat each half into a log about 14 inches long and 1 1/2 inches wide.
- If you find the mixture is too dry, add 2 tbs of fat free evaporated milk.
- Place on a cookie sheet and bake in oven for 30 minutes.
- Cool on wire rack.
- Reduce oven temperature to 300ºF.
- Cut biscotti into 1/2 inch slices. Stand upright on cookie sheet and bake another 20 minutes.
- Let cool and store in a loosely covered container.