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Cranberry Almond Biscotti: Low-Carb,Low Fat Italian Cookie Recipe

Cranberry Almond Biscotti incorporate dried cranberries and sugar substitute in a fresh version of these traditionally almond-flavored Italian cookies.

Cranberry Almond Biscotti

Prep time: 20 minutes

Bake time: 40 minutes, divided

Makes about 30-32 cookies


2 eggs

3 egg whites

2 tablespoons molasses

¾ teaspoon almond flavoring

Sugar substitute equivalent to 1 cup sugar

2¼ cups all-purpose flour

1 teaspoon baking powder

½ teaspoon baking soda

1 teaspoon ground cinnamon

½ teaspoon nutmeg

¾ cup sliced or slivered almonds

½ cup dried cranberries

1 ounce chopped white candy coating


  1. Preheat oven to 325º F. Lightly grease a large baking sheet.

  2. In a medium bowl, combine flour, baking powder, baking soda, cinnamon, and nutmeg. Set aside.

  3. In a separate bowl, with an electric mixer on low speed, beat together eggs, egg whites, molasses, and almond flavoring, scraping the bowl constantly. Mix in sugar substitute.

  4. Gradually stir in dry ingredients into egg mixture, beating just until well blended. Dough will be thick and sticky.

  5. Turn out dough onto a floured surface. Knead in almonds and cranberries. Divide dough in half. Shape each portion of dough into a 12-inch by 3-inch loaves. Set both loaves on the prepared baking sheet, side by side.

  6. Bake for 15-20 minutes until loaves are just set or light golden around the edges. Remove baking sheet from the oven. Allow loaves to cool for 5 minutes.

  7. Transfer loaves to a cutting board. Use a serrated knife to cut each loaf into 15-16 slices. Re-coat baking sheet with cooking spray. Place slices cut side down on baking sheet. Bake for 2-30 minutes until firm, turning once with a spatula. Remove baking sheet from the oven. Allow biscotti to sit for 5 minutes before using a spatula to transfer them to a wire rack. Cool completely.

  8. Place candy coating in a microwave-safe bowl. Melt the candy. Stir it until smooth. Drizzle melted candy over biscotti. Allow melted candy to cool and harden.

  9. Store biscotti in an airtight container with waxed paper in between layers.

A Special Baking Tip from The Elf

Cranberry Almond Biscotti can keep well for up to 3 months when stored in an airtight container.

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