Cranberry -Almond Biscotti Light/Diabetic Version

• cups flour↗2 1⁄3 cups
• cup Splenda granular↗1 cup
• teaspoons baking powder↗1 1⁄2 teaspoons
• teaspoons ground cinnamon↗1 1⁄2 teaspoons
• teaspoon ground nutmeg↗1⁄2 teaspoon
• g egg substitute (or 2 eggs_ )100 g

  (or 2 eggs_ )

• egg whites↗2
• tablespoon vanilla extract↗1 tablespoon
• tablespoons fat-free evaporated milk (optional)2 tablespoons

  (optional)

• cup sliced almonds↗1 cup
• cups fresh cranberries, coarsely chopped↗2 cups

Step-by-step instructions

1. 1

   Preheat oven to 325ºF.

2. 2

   Combine dry ingredients in a medium mixing bowl.

3. 3

   Beat egg substitute, egg white, and vanilla in a separate bowl until frothy.

4. 4

   Add egg mixture to dry ingredients, mixing just until moist, using an electric mixer on medium speed (I used a whisk).

5. 5

   Add almonds and cranberries; mix thoroughly.

6. 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. 7

   If you find the mixture is too dry, add 2 tbs of fat free evaporated milk.

8. 8

   Place on a cookie sheet and bake in oven for 30 minutes.

9. 9

   Cool on wire rack.

10. 10

    Reduce oven temperature to 300ºF.

11. 11

    Cut biscotti into 1/2 inch slices. Stand upright on cookie sheet and bake another 20 minutes.

12. 12

    Let cool and store in a loosely covered container.