Cranberry -almond Biscotti Light/diabetic Version

Total Time: 1 hr 30 mins Preparation Time: 30 mins Cook Time: 1 hr

Ingredients

• 2 1/3 cups flour
• 1 cup splenda granular
• 1 1/2 teaspoons baking powder
• 1 1/2 teaspoons ground cinnamon
• 1/2 teaspoon ground nutmeg
• 100 g egg substitute (or 2 eggs_ )
• 2 egg whites
• 1 tablespoon vanilla extract
• 2 tablespoons fat-free evaporated milk (optional)
• 1 cup sliced almonds
• 2 cups fresh cranberries, coarsely chopped

Recipe

• 1 preheat oven to 325ºf.
• 2 combine dry ingredients in a medium mixing bowl.
• 3 beat egg substitute, egg , and vanilla in a separate bowl until frothy.
• 4 add egg mixture to dry ingredients, mixing just until moist, using an electric mixer on medium speed (i used a whisk).
• 5 add almonds and cranberries; mix thoroughly.
• 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 if you find the mixture is too dry, add 2 tbs of fat free evaporated milk.
• 8 place on a cookie sheet and bake in oven for 30 minutes.
• 9 cool on wire rack.
• 10 reduce oven temperature to 300ºf.
• 11 cut biscotti into 1/2 inch slices. stand upright on cookie sheet and bake another 20 minutes.
• 12 let cool and store in a loosely covered container.