Sugar Free Cranberry Almond Biscotti Recipes

CRANBERRY ALMOND BISCOTTI RECIPE

Steps:

• Preheat the oven to 300°F.
• In a large bowl, whisk the oil and sugar together. Mix in the vanilla and almond extracts, followed by the eggs.
• In a separate bowl, combine the flour, salt, and baking powder. In small portions, slowly mix the dry ingredients into the egg mixture.
• Using a spatula, mix in the cranberry and almonds.
• On a cookie sheet lined with parchment paper, form a log out of the biscotti dough. If the dough is on the stickier side, wet your hands with cool water for easier handling.
• Bake the log for 35 minutes, or until it turns light brown. Remove the log from the oven and set it aside to cool for 30 minutes before you attempt to slice it. Reduce oven heat to 275°F.
• Cut log diagonal into 3/4-inch thick slices. Lay each piece on its side on a baking sheet lined with parchment paper. Bake for approximately 8-10 minutes. Pull the biscotti out of the oven and allow it to cool.
• Serve the biscotti with coffee or tea. Enjoy!

CRANBERRY ALMOND BISCOTTI

Steps:

• Preheat the oven to 325ºF. Position a rack in the center of the oven. Combine the flour, baking powder and cinnamon in a medium bowl and mix together thoroughly.
• In a large bowl with an electric mixer, beat the brown sugar, butter, eggs, salt, and vanilla for 2 to 3 minutes, until thick and pale. Add the flour mixture, cranberries, almonds and stir until all the ingredients are moistened. Let the dough rest a couple of minutes in the mixer bowl.
• Scrape out the dough with a rubber spatula onto a lined cookie sheet (I used a sheet for each log) and divide the dough in half.
• Spray hands with cooking spray; form each piece of dough into a 2 1/2-inch-wide log. Bake until dough is firm but gives slightly when pressed, about 25 minutes.
• Transfer sheet to a wire rack and let logs cool 15 minutes. Reduce oven temperature to 300 degrees.
• Transfer the loaf carefully to a cutting board. Using a long serrated knife, cut each log on the diagonal into 1/2-inch-thick slices; place slices, cut side up, on sheet. Bake 7 minutes, flip biscotti, and bake 7 minutes more.
• Set the sheet on a rack to cool completely. May be kept in an airtight container for up to 2 weeks

CRANBERRY ALMOND BISCOTTI

Steps:

• Preheat oven to 325 degrees F (170 degrees C).
• Combine dry ingredients in a medium sized mixing bowl. Whisk together eggs, egg whites, and vanilla or almond extract in a separate mixing bowl.
• Add egg mixture to dry ingredients, mixing just until moist, using an electric mixer on medium speed. Add dried cranberries and almonds; mix thoroughly.
• On floured surface, divide batter in half and pat each half into a log approximately 14 inches long and 1 1/2 inches thick. Place on a cookie sheet and bake 30 minutes or until firm. Cool on a wire rack about 10 minutes, or until cool enough to handle.
• Cut biscotti on the diagonal into 1/2-inch slices. Reduce oven temperature to 300 degrees F (150 degrees C). Place cut biscotti upright on a cookie sheet, spacing them about an inch apart, and bake for an additional 20 minutes. Let cool and store in a loosely covered container.

SUGAR FREE CRANBERRY ALMOND BISCOTTI

Steps:

• I use my kitchenaid mixer to do this recipe.
• Preheat oven to 325 degrees.
• Beat eggs, egg whites, Splenda and almond extract until smooth.
• Add flour, baking pwdr.
• ,soda and salt.
• Mix until well blended.
• This will be a sticky batter.
• Add cranberries and almonds and mix until incorporated.
• Divide dough in 1/2 making long but flat dough lined on a greased parchment paper.
• Bake for 20-25 minutes or until lightly browned.
• Remove from oven and let cool on cookie sheet for 10 minutes.
• Reduce oven temp to 300 degrees.
• Slice with serated knife each roll about 20 slices.
• I start on a diaganol and keep slicing till the end.
• Stand each slice up on bottom and bake at least 25- 30 minutes.
• Watch so they don't overbrown.
• Cool on wire racks.

ALMOND-CRANBERRY BISCOTTI

Steps:

• Pour flour into large mixing bowl.
• Make a well in the center and place sugar, 3 eggs, all yolks, baking powder, salt, and vanilla into well.
• work the flour into the ingredients in the well until smooth.
• Knead in almonds and cranberries throughly for about 5 minutes.
• Grease and flour 2 baking sheets that are at least 15 inches long.
• Divide dough in half.
• Roll each piece of dough on floured surface into 2-1/2 inch wide place the logs 2 inches apart on prepared baking sheets.
• Beat remaining egg white and brush over tops of logs.
• Heat oven to 350°F.
• Bake 50 minutes.
• Remove from oven.
• Reduce temperature to 325°F.
• Cut logs diagonally into 1/2-inch slices and lay, cut side up, on sheets.
• Return to oven for another 15 minutes.
• Cool on racks.

VANILLA ALMOND BISCOTTI - NO SUGAR ADDED

Steps:

• Preheat oven to 350.
• Combine dry ingredients and set aside.
• Use mixer to beat butter and splenda till light.
• Add eggs one at a time, beating well after each.
• Add vanilla, stir.
• Remove bowl from mixer and stir in 1/2 of the flour mixture.
• Stir in milk.
• Add remaining flour mixture and combine well.
• Add chopped almonds and mix inches.
• Make into biscotti loaf or use the Pipe-N-Bake Biscotti pan like we do.
• Bake for 25-30 minutes.
• We like our biscotti soft, but if you don't you can put biscotti on a cookie sheet and return to the oven for 10 more minutes to crisp them.
• Enjoy!