Vanilla Almond Biscotti No Sugar Added Recipes

Steps:

• In a small bowl, beat eggs and sugar for 2 minutes or until thickened. Add oil and extracts; mix well. Combine the flour, baking powder and salt; beat into egg mixture. Beat in lemon zest and aniseed. , Divide dough in half. On a lightly floured surface, shape each portion into a 12x2-in. rectangle. Transfer to a baking sheet lined with parchment. Flatten to 1/2-in. thickness. , Bake at 350° for 30-35 minutes or until golden and tops begin to crack. Carefully remove to wire racks; cool for 5 minutes. , Transfer to a cutting board; cut with a serrated knife into scant 3/4-in. slices. Place cut side down on ungreased baking sheets. Bake for 5 minutes. Turn and bake 5-7 minutes longer or until firm and golden brown. Remove to wire racks to cool. Store in an airtight container.

Steps:

• I use my kitchenaid mixer to do this recipe.
• Preheat oven to 325 degrees.
• Beat eggs, egg whites, Splenda and almond extract until smooth.
• Add flour, baking pwdr.
• ,soda and salt.
• Mix until well blended.
• This will be a sticky batter.
• Add cranberries and almonds and mix until incorporated.
• Divide dough in 1/2 making long but flat dough lined on a greased parchment paper.
• Bake for 20-25 minutes or until lightly browned.
• Remove from oven and let cool on cookie sheet for 10 minutes.
• Reduce oven temp to 300 degrees.
• Slice with serated knife each roll about 20 slices.
• I start on a diaganol and keep slicing till the end.
• Stand each slice up on bottom and bake at least 25- 30 minutes.
• Watch so they don't overbrown.
• Cool on wire racks.