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Cranberry -Almond Biscotti Light/Diabetic Version

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“This was developed from Mikekey's Cranberry-Almond Biscotti as I wanted to have a healthier version especially considering diabetes and fat.”
READY IN:
1hr 30mins
YIELD:
30 biscotti
UNITS:
Metric

Ingredients Nutrition

Directions

  1. Preheat oven to 325ºF.
  2. Combine dry ingredients in a medium mixing bowl.
  3. Beat egg substitute, egg white, and vanilla in a separate bowl until frothy.
  4. Add egg mixture to dry ingredients, mixing just until moist, using an electric mixer on medium speed (I used a whisk).
  5. Add almonds and cranberries; mix thoroughly.
  6. 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.
  7. If you find the mixture is too dry, add 2 tbs of fat free evaporated milk.
  8. Place on a cookie sheet and bake in oven for 30 minutes.
  9. Cool on wire rack.
  10. Reduce oven temperature to 300ºF.
  11. Cut biscotti into 1/2 inch slices. Stand upright on cookie sheet and bake another 20 minutes.
  12. Let cool and store in a loosely covered container.

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