Cranberry Almond Biscotti Lightdiabetic Version Recipes

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CRANBERRY ALMOND BISCOTTI



Cranberry Almond Biscotti image

I modified a recipe to make this a darker biscotti. For a richer almond flavor, use almond extract instead of the vanilla.

Provided by KATHIANNE

Categories     World Cuisine Recipes     European     Italian

Time 1h30m

Yield 15

Number Of Ingredients 9

2 ¼ cups all-purpose flour
1 cup white sugar
1 teaspoon baking powder
½ teaspoon baking soda
2 egg whites
2 eggs
1 tablespoon vanilla extract
¾ cup sliced almonds
1 cup sweetened-dried cranberries

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.

Nutrition Facts : Calories 188.8 calories, Carbohydrate 35.5 g, Cholesterol 24.8 mg, Fat 3.2 g, Fiber 1.4 g, Protein 4.2 g, SaturatedFat 0.4 g, Sodium 91.6 mg, Sugar 19.9 g

CRANBERRY-ALMOND BISCOTTI



Cranberry-Almond Biscotti image

Make and share this Cranberry-Almond Biscotti recipe from Food.com.

Provided by Outta Here

Categories     Dessert

Time 1h30m

Yield 2 1/2 dozen, 15 serving(s)

Number Of Ingredients 10

2 1/3 cups flour
1 cup sugar
1 1/2 teaspoons baking powder
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
2 eggs
2 egg whites
1 tablespoon vanilla extract
3/4 cup sliced almonds
1 1/2 cups fresh cranberries, coarsely chopped

Steps:

  • Preheat oven to 325ºF.
  • Combine dry ingredients in a medium mixing bowl.
  • Beat eggs, egg whites, 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.
  • Add almonds and cranberries; mix thoroughly.
  • On a floured surface, divide batter in half and pat each half into a log about 14 inches long and 1 1/2 inches wide.
  • 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.

CRANBERRY ALMOND BISCOTTI



Cranberry Almond Biscotti image

"A fellow stay-at-home mom gave me this recipe so we could enjoy our latte breaks more affordably with homemade biscotti," says Evelyn Bethards Wohlers of Columbia, Maryland. "I modified the original version by using a sugar substitute and reducing the carbohydrates and fat. Tangy dried cranberries and spices give it delicious flavor."

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 32 cookies.

Number Of Ingredients 13

2 eggs
3 egg whites
2 tablespoons molasses
3/4 teaspoon almond extract
Sugar substitute equivalent to 1 cup sugar
2-1/4 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon ground nutmeg
3/4 cup slivered almonds
1/2 cup dried cranberries
1/2 cup chopped white candy coating

Steps:

  • In a large bowl, beat the eggs, egg whites, molasses and extract. Beat in sugar substitute. Combine the flour, baking powder, cinnamon, baking soda and nutmeg; gradually add to egg mixture (dough will be sticky)., Turn onto a floured surface. Knead in almonds and cranberries. Divide dough in half; shape each portion into a 12-in. x 3-in. rectangle. Transfer to a baking sheet coated with cooking spray., Bake at 325° for 15-20 minutes or until lightly browned. Cool for 5 minutes. Transfer to a cutting board; with a serrated knife, cut each loaf into 16 slices. Place slices cut side down on baking sheets coated with cooking spray. Bake for 25-35 minutes or until firm, turning once. Remove to wire racks to cool., In a microwave or heavy saucepan, melt candy coating; stir until smooth. Drizzle over biscotti. Store in an airtight container.

Nutrition Facts : Calories 84 calories, Fat 3g fat (1g saturated fat), Cholesterol 14mg cholesterol, Sodium 39mg sodium, Carbohydrate 13g carbohydrate, Fiber 1g fiber), Protein 2g protein.

CRANBERRY ALMOND BISCOTTI RECIPE



Cranberry Almond Biscotti Recipe image

This biscotti recipe is teeming with plump dried cranberries and crunchy almonds. Perfect dipped in hot coffee or tea during the holidays or year round!

Provided by Natalya Drozhzhin

Categories     Dessert

Time 1h10m

Number Of Ingredients 10

1/4 cup light olive oil
3/4 cup sugar
2 tsp vanilla extract
1/2 tsp almond extract
2 eggs
1 3/4 cup flour
1/4 tsp salt
1 tsp baking powder
1/2 cup craisins
1 1/2 cups almonds

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!

Nutrition Facts : Calories 286 kcal, Carbohydrate 35 g, Protein 7 g, Fat 14 g, SaturatedFat 2 g, Cholesterol 27 mg, Sodium 60 mg, Fiber 3 g, Sugar 17 g, ServingSize 1 serving

CRANBERRY ALMOND BISCOTTI



Cranberry Almond Biscotti image

Italian Cranberry Almond Biscotti are a delicious addition to your Christmas cookie tray. Filled with dried cranberries and almonds, these delightful cookies are perfect for dunking in your latte on your coffee break.

Provided by Lora

Categories     Dessert

Time 50m

Number Of Ingredients 10

2 cups all-purpose flour (or whole wheat flour)
1 tsp baking powder
1 tsp cinnamon
2/3 cup packed dark or light brown sugar
4 tbs unsalted melted butter
2 large eggs
1/4 tsp salt
1 tsp pure vanilla extract
1 cup coarsely chopped dried cranberries
1/2 cup almonds (toasted and roughly chopped)

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

ITALIAN CRANBERRY ALMOND BISCOTTI



Italian Cranberry Almond Biscotti image

Italian Cranberry Almond Biscotti, a delicious crunchy Italian Cookie, filled with dried cranberries, Almonds and White Chocolate Chips.

Provided by Rosemary Molloy

Categories     cookies     Dessert

Time 1h

Number Of Ingredients 10

1/4 cup light olive oil or butter (melted & cooled)*
3/4 cup sugar
1 teaspoon vanilla extract
2 eggs
1 3/4 cups flour (all purpose)
1 pinch salt**
1 teaspoon baking powder
1/2 cup dried cranberries
1 cup slivered almonds
1/4 cup mini white chocolate chips

Steps:

  • Pre-heat oven to 300° (150C). Line a large cookie sheet with parchment paper.
  • In a large bowl, mix together oil( or butter) and sugar until well combined. Add vanilla, then add the eggs and beat to combine.
  • In smaller bowl, whisk together the flour, salt, and baking powder Stir gradually into egg mixture. Fold in the cranberries, nuts and chips. Dough will be heavy and sticky. Cover the bowl in plastic wrap and chill in the fridge for approximately 20 - 30 minutes.
  • Move the dough to a lightly floured flat surface and shape into 3 or 4 logs (6 x 2 inches approximately). Place the logs on the prepared cookie sheet. Bake for approximately 35 minutes, or until logs are light brown.
  • Remove the logs from the oven, and set aside to cool for approximately 10-15 minutes. Reduce the oven heat to 275°F (130C).
  • Cut the logs on the diagonal into 1/2- 3/4 inch slices. Lay slices cut side up back on the prepared cookie sheet and bake for approximately 8-10 minutes. Move the biscotti to a wire rack to cool and dry completely before serving. Enjoy!

Nutrition Facts : Calories 83 kcal, Carbohydrate 12 g, Protein 2 g, Fat 3 g, SaturatedFat 1 g, Cholesterol 13 mg, Sodium 17 mg, Fiber 1 g, Sugar 6 g, ServingSize 1 serving

CRANBERRY -ALMOND BISCOTTI LIGHT/DIABETIC VERSION



Cranberry -Almond Biscotti Light/Diabetic Version image

This was developed from Mikekey's Recipe #257316 as I wanted to have a healthier version especially considering diabetes and fat.

Provided by MarraMamba

Categories     Dessert

Time 1h30m

Yield 30 biscotti

Number Of Ingredients 11

2 1/3 cups flour
1 cup Splenda granular
1 1/2 teaspoons baking powder
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
100 g egg substitute (or 2 eggs_ )
2 egg whites
1 tablespoon vanilla extract
2 tablespoons fat-free evaporated milk (optional)
1 cup sliced almonds
2 cups fresh cranberries, coarsely chopped

Steps:

  • 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.

CRANBERRY ALMOND BISCOTTI THINS (THINADDICTIVES IMITATION COOKIES)



Cranberry Almond Biscotti Thins (THINaddictives imitation cookies) image

Try this healthy, low-calorie, crunchy, at-home recipe for cranberry-almond biscotti thins! An easy way to make your favourite THINaddictives cookies right at home with ingredients you probably already have. Share your creation and tag @hou_bakes on Instagram!

Provided by Sophia

Categories     Snacks

Number Of Ingredients 11

1/2 cup (70g) dried cranberries
1/3 cup (50g) raisins
4 eggs, separated
3/4 cup (144g) sugar
1 tsp vanilla extract
1/4 tsp almond extract
2 1/2 cups (300g) flour
pinch salt
1 tsp cinnamon
1 1/4 cup (70g) almonds, roasted unsalted
1/2 tsp cream of tartar (optional)*

Steps:

  • Soak cranberries and raisins in water for 10min. Drain, then lay on paper towels to dry.
  • Preheat oven to 350°F.
  • Separate all eggs. Set egg whites aside.
  • In a large bowl, beat egg yolks with a whisk until light, frothy, and even coloured. (Use an electric mixer if available.) Gradually add in sugar, vanilla, and almond extract.
  • In a medium bowl, combine flour, salt, and cinnamon. Mix well, then slowly fold and mix into egg yolk mixture, until mixture has a fine breadcrumb-like texture. Use fingertips to crumble any remaining large lumps.
  • Give raisins and cranberries a final pat dry if needed, then add into the mixture. Stir until incorporated. Add in almonds.
  • In a separate large bowl, beat egg whites and cream of tartar with a whisk until stiff peaks.
  • Fold egg whites into flour mixture. Combine until loose crumbs form larger clumps of dough. Try to incorporate all the crumbs; if there are some remaining that is okay. Using your fingertips helps.
  • Pack dough into two loaf pans lined with parchment paper.
  • Bake for 20 minutes, until firm to the touch. Depending on the size of the loaf pan, you might need more time.
  • Cover 'loaves' in clean cloth or paper towels and allow to cool.
  • After they have cooled, use a sharp serrated knife to cut into thins 2-3mm thick.**
  • Place slices on a cookie sheet and bake for another 12-13min to allow them to crisp up.
  • Allow them to cool on a wire rack before storing in an airtight container. Keep at room temperature for up to 2 months.

Nutrition Facts :

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