Amazon.com Widgets
RecipesNow.com
Subscribe to our FREE eMail Newsletter!   See the HTML Version of
the Latest NewsLetter!
First Name: eMail:
  HomeWhat's Cool RandomMy Recipe BoxAddModify
FAQsNewsLetterWebMaster$PlugsJoin!LogIn/LogOut
Home : Desserts : Tarts : Reduced Sugar Cranberry Pistachio Biscotti

Makes 24 Biscotti
Save To My Favorites Save to Recipe Box!
Rate This! Rate This Item!
Review It Write A Review!
Send to a friend! Send To A Friend!
Printer Friendly Version Print It Out!
Report A Bad Link! Report A Bad Link!
Share On Facebook
Share On Twitter
Reduced Sugar Cranberry Pistachio Biscotti

Contributed by: News Canada

Now there is an easy way to enjoy holiday treats and also reduce your calories.

Ingredients:

  • 1/4 cup light olive oil
  • 1/4 cup + 2 Tbsp Truvía Baking Blend
  • 2 tsp vanilla extract
  • 1/2 tsp almond extract
  • 2 eggs
  • 1 3/4 cups all-purpose flour
  • 1/4 tsp salt
  • 1 tsp baking powder
  • 1/2 cup dried cranberries
  • 1 1/2 cups pistachio kernels

Directions:

Preheat oven to 300° F. Mix the oil and Truvía Baking Blend in a large bowl. Mix in the vanilla and almond extracts, and then beat in the eggs.

Combine flour, salt, and baking powder in a separate bowl. Gradually stir the flour mixture into the egg mixture. Mix in cranberries and nuts by hand.

Divide dough in half. Form two logs (8 x 4 inches) on a cookie sheet that has been lined with parchment paper.

Bake for 35 minutes, or until logs are light brown. Remove from oven, and set aside to cool for 10 minutes. Reduce oven to 275° F.

Cut logs into 1⁄2 inch thick slices using a pizza cutter. Lay on sides on parchment covered cookie sheet. Bake approximately 8 minutes, or until dry; cool.

Serving Size: Makes 24 Biscotti


 Search
 Categories
 Featured

 Links

 • Send an eCard
 • Contact WebAdmin!


More search options
HomeWhat's Cool RandomMy Recipe BoxAddModify
FAQsNewsLetterWebMaster$PlugsJoin!LogIn/LogOut
Shop4WebHost.com All material copyright © 2001 - 2016 Link To Us RSS Feeds PlugBoard Privacy Policy EBORecipes.com