Lemon Cranberry Biscotti
Contributed by: News Canada
This year, spread some holiday cheer to a friend, neighbour, or colleague with a freshly baked batch of crisp and flavourful biscotti.
- 2-1/4 cups (550 mL) all-purpose flour
- 1 cup (250 mL) Pure Via Granulated sweetener*
- 1 cup (250 ml) dried cranberries
- 2 tbsp (30 ml) grated lemon peel
- 2 tsp (10 ml) baking powder
- 3 large eggs
- 3 tbsp (45 ml) butter, melted
- 2 tbsp (30 ml) fresh lemon juice
- 2 tsp (10 ml) vanilla
Preheat oven to 350°F (180°C).
Combine flour, Pure Via, cranberries, lemon peel and baking powder. In a separate bowl, whisk eggs, butter, lemon juice and vanilla until well blended.
Pour liquid ingredients over dry ingredients. Stir together using a rubber spatula until a stiff dough is formed. Turn out onto a lightly floured surface and gently knead in any remaining bits of dough. Divide dough in half. Gently form each half into a log 12 x 11/2 inches. Place on a parchment paper covered baking sheet, leaving at least 3 inches between the logs. Flatten the top of each with the palm of your hand until the log is 2-inches wide. Bake 23 to 25 minutes or until the top of the log is firm to the touch.
Cool the logs completely on the baking sheet on a wire rack.
Reduce oven temperature to 300°F (150°C). Carefully remove the cooled logs to a cutting board. Cut each diagonally into 1/2-inch wide slices. Place on the same baking sheet. Bake 15 to 18 minutes or until slices are dry and light golden in colour. Cool biscotti on baking sheet on a wire rack. Store at room temperature in container with tight fitting lid.
*Or substitute 24 packets Pure Via sweetener.
Additional dessert ideas are available at www.purevia.ca. Note that stevia, the sweetener in Pure Via, is also known as steviol glycosides.
Serving Size: Makes 24 Servings