Ingredients
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2 cups flour
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3/4 cup Splenda sugar substitute
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3/4 cup unblanched whole almonds, ground fine
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3/4 teaspoon baking powder
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1/2 teaspoon baking soda
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1/2 teaspoon nutmeg or 1/2 teaspoon ground ginger
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1/4 teaspoon salt
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3/4 cup dried cranberries
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1/3 cup honey
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1 lemon, juice of, plus water to fill 1/3 cup
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1 teaspoon vanilla
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1 lemon, zest of
Instructions
- Pre-heat oven to 350°F and prepare a baking pan 13-15 inches long with iether cooking spray or parchment.
- Combine wet ingredients: honey, water, lemon juice and zest, vanilla and set aside.
- Combine dry ingredients including cranberries and almonds and stir to combine.
- Add wet mix to dry and stir till all ingredients are combined into dough.
- Divide dough in half and make 2 logs 12-15 inches long; space well apart on pan.
- Bake at 350°F for about 30 minutes till light golden color.
- Cool for 2 minutes and slice logs diagonally at 1/2 inch or thinner intervals with a sharp knife.
- Place biscotti cut side down on pan and bake about 15 minutes at 300°F until lightly colored and dry.
- Allow to cool in the pan and store in an airtight container.