Sugar Free Cranberry Almond Biscotti offers a delightful twist on a classic treat, perfect for those seeking a sugar-free option without sacrificing flavor. The crunchy, almond-infused biscotti are studded with tart cranberries, making them a satisfying snack or a companion to your favorite beverage.
For a different flavor profile, almond extract can be substituted with vanilla extract. When it comes to flour, you can experiment with gluten-free options if needed. If you’re avoiding nuts, you might choose to leave out the almonds altogether, although that would change the texture somewhat. Always check labels for allergies, especially with processed ingredients like Splenda and dried cranberries.
Cookies
Sugar Free Cranberry Almond Biscotti Recipe
Ingredients
- 4 eggs
- 4 egg whites
- 2 cups Splenda sugar substitute
- 4 teaspoons almond extract
- 3 3/4 cups flour
- 3 teaspoons baking powder
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 2 cups dried cranberries
- 1 cup chopped/slivered/sliced almonds
Instructions
- Preheat your oven to 325 degrees Fahrenheit.
- In a mixing bowl, beat together 4 eggs, 4 egg whites, 2 cups Splenda sugar substitute, and 4 teaspoons almond extract until the mixture is smooth and well combined.
- In another bowl, whisk together 3 3/4 cups flour, 3 teaspoons baking powder, 2 teaspoons baking soda, and 1/2 teaspoon salt.
- Gradually add the dry ingredients to the wet mixture, mixing until the batter is well blended; note that it will be sticky.
- Fold in 2 cups of dried cranberries and 1 cup of chopped almonds, ensuring they are evenly distributed throughout the batter.
- Divide the sticky dough in half, shaping each half into a long, flat log on a greased parchment-lined baking sheet.
- Bake the logs in the preheated oven for 20 to 25 minutes, or until they are lightly browned on top.
- Once baked, remove from the oven and allow to cool on the cookie sheet for about 10 minutes before handling.
- Lower the oven temperature to 300 degrees Fahrenheit.
- Slice each log diagonally into about 20 pieces using a serrated knife, being careful not to squish them.
- Stand each slice upright on its bottom and return to the oven, baking for an additional 25 to 30 minutes; watch closely to avoid overbrowning.
- Cool the biscotti on wire racks before enjoying.
Part of our Homemade Cookie Recipes collection — Part 7 of 7:
If you’re looking for a delightful treat, I wholeheartedly recommend Swedish Cookie Shells. The charming cookies, with their buttery crispness and hint of almond, are a joy to make and serve. Perfect for any occasion, Swedish Cookie Shells will surely impress anyone lucky enough to enjoy them.