SUGAR FREE BISCOTTI RECIPE
Steps:
- Preheat the oven to 350. Prep a rimmed baking sheet for nonstick. I use parchment paper. In a medium bowl, use a whisk or a for to mix together the almond flour and baking powder.
- Next, in a mixing bowl, beat together the sugar alternative and the butter until creamy. Add the eggs one at a time and then add the extracts. Stir in the dry ingredients from the first bowl until just blended. Then fold in the almond slivers. Form the dough into a log that is about 12" long and 3" wide (give or take). The dough will be crumbly and you will need to use your hands. Bake for 35-40 minutes or until golden before removing from the oven and allowing to cool for 30 minutes.
- Once the baked biscotti has cooled you can slice it diagonally into ½-3/4" slices and then place them cut side down on the baking sheet. Return the biscotti to the oven and bake for another 10-15 minutes or until the bottoms are golden brown. Transfer the biscotti to a cooling rack to cool. Top your biscotti with your choice of ingredients and serve.
Nutrition Facts : Calories 85 kcal, Carbohydrate 3 g, Protein 3 g, Fat 7 g, SaturatedFat 1 g, TransFat 1 g, Cholesterol 16 mg, Sodium 14 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 2 g, ServingSize 1 serving
CINNAMON SUGAR BISCOTTI
This is an Italian version of cinnamon toast. Everyone is sure to enjoy these!
Provided by SARA LEE
Categories World Cuisine Recipes European Italian
Yield 20
Number Of Ingredients 12
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Line baking sheets with parchment paper.
- Sift together the flour, 1 1/2 teaspoon cinnamon, baking powder and salt, set aside. In a medium bowl, cream together the 2/3 cup sugar and butter. Beat in 1 egg, egg yolk and vanilla. Stir in the dry ingredients.
- On a lightly floured surface, divide dough into two pieces. Roll each piece into a log about 9 inches long and 1 1/2 inches wide. Place logs on the prepared baking sheet and flatten slightly. Brush with the beaten egg.
- Bake for 25 to 30 minutes in the preheated oven, until golden and firm to the touch. Cool for 15 minutes.
- On a cutting board, slice each log crosswise at a diagonal into 1/2 inch slices, using a serrated knife. Place back on the baking sheet, cut side down, and sprinkle with a mixture of the remaining cinnamon and sugar. Return to the oven for an additional 15 to 20 minutes, until toasted. Cool on wire racks, and store in an airtight container.
Nutrition Facts : Calories 120.3 calories, Carbohydrate 18.5 g, Cholesterol 38 mg, Fat 4.3 g, Fiber 0.5 g, Protein 2.1 g, SaturatedFat 2.4 g, Sodium 85.7 mg, Sugar 8.6 g
VANILLA ALMOND BISCOTTI - NO SUGAR ADDED
Splenda is perfect for this recipe - noticed NO DIFFERNCE from the sugar - so good - and by not having the sugar my diabetic son can enjoy too! We use the Biscotti Pipe-n-Bake pan but I'm sure this recipe can be used for traditional biscotti too.
Provided by HeidiRenee
Categories Dessert
Time 45m
Yield 12 serving(s)
Number Of Ingredients 9
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!
SUGAR FREE TEETHING BISCOTTI
A teething rusk for babies. Sugar free from the "Cooking for your child cookbook". I am posting it here for myself as I know when I want it - I won't be able to find it. Note- not to be given to a baby and left alone, always monotor your child when food is given.
Provided by cookingpompom
Categories Tropical Fruits
Time 40m
Yield 30 rusks
Number Of Ingredients 4
Steps:
- Mash the banana and yold together in a bowl until smooth.
- Sift in the flour 1/4 cup at a time. Mix after each flour additon until the dough comes away from the sides of the bowl.
- Tip the dough on to a clean bench and knead briefly until smooth - add more flour if necessary.
- With floured hands, shape dough into a 4 x 20 cm long log (1.5 x 8 inch).
- Bake in a 170oC (375oF) oven for 15- 20 minutes.
- Remove from oven and cool slightly.
- With a large serrated knife slice every 5mm (1/8 inch I guess) and lay out on the same baking tray. For larger slices diagonally slice the log.
- Return to the oven for another 15-20 minutes until golden and hard.
- Store in an airtight container for a week or feeeze.
Nutrition Facts : Calories 19.9, Fat 0.6, SaturatedFat 0.3, Cholesterol 7.3, Sodium 3.1, Carbohydrate 3.3, Fiber 0.2, Sugar 0.5, Protein 0.5
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