Vanilla Almond Biscotti No Sugar Added Recipes

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VANILLA ALMOND BISCOTTI - NO SUGAR ADDED



Vanilla Almond Biscotti - No Sugar Added image

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

1 1/2 cups flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/4 cup butter, softened
1/2 cup Splenda granular
2 eggs, large
1 teaspoon vanilla extract
1/2 cup almonds, sliced, roughly chopped (not too small)
2 tablespoons milk

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 BISCOTTI RECIPE



Sugar Free Biscotti Recipe image

Sugar Free Biscotti Recipe, a tasty blond biscotti with almonds dessert that has no added sugar. Keto low carb option.

Provided by Sugar Free Diva

Categories     cookies     Dessert

Number Of Ingredients 8

2 cups Almond Flour
1 tsp Baking powder
4 tbsp Monk Fruit
2 tbsp Butter
2 Eggs
1 tsp Vanilla Extract
1 tsp Almond Extract
½ cup Almonds

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

ALMOND BISCOTTI



Almond Biscotti image

These Italian cookies are made without butter or oil and are twice baked to crisp perfection. Try Rum-Soaked Raisin Biscotti, Cherry Espresso Biscotti, Mexican Chocolate Biscotti, and Brown Sugar and Date Biscotti.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Time 1h

Yield Makes about 40

Number Of Ingredients 7

2 1/2 cups all-purpose flour (spooned and leveled)
1 cup sugar
2 teaspoons baking powder
1/4 teaspoon fine salt
3 large eggs, lightly beaten
1 tablespoon pure vanilla extract
1 cup slivered almonds, toasted

Steps:

  • Preheat oven to 350 degrees. In a large bowl, whisk together flour, sugar, baking powder, and salt. Using an electric mixer, beat in eggs and vanilla until combined. Add almonds and beat until combined.
  • Divide dough in half and transfer to a parchment-lined rimmed baking sheet. Form each half into a 2 1/2-inch-wide, 3/4-inch-tall log. Bake until dough is firm but gives slightly when pressed, 20 to 25 minutes, rotating sheet halfway through. Let cool on sheet on a wire rack, 20 minutes.
  • With a serrated knife, cut logs into 1/4-inch slices on the diagonal and arrange, cut side down, on 2 parchment-lined rimmed baking sheets. Bake until biscotti are crisp and golden, about 15 minutes, rotating sheets and flipping biscotti halfway through. Let cool on sheets on wire racks.

Nutrition Facts : Calories 150 g, Fat 4 g, Fiber 1 g, Protein 4 g, SaturatedFat 1 g

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