Cranberry Hazelnut Biscotti
Source of Recipe
unknown
List of Ingredients
2 1/4 cups flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup sugar
1/4 cup Splenda
1 egg
1/4 cup Egg Beaters� 99% egg substitute
1/4 cup Canola oil
1 tablespoon orange juice
1 1/2 teaspoons vanilla
1/4 cup hazelnuts -- finely chopped
2/3 cup dried cranberries -- finely chopped
1 egg white
1 tablespoon water
2 teaspoons grated orange peelRecipe
Preheat oven to 350�. Combine flour, hazelnuts, baking powder, baking soda, and salt. In large mixing bowl combine Splenda, sugar, and eggs. Beat at medium speed until thick and lemon colored (2 - 3 minutes.) Add oil, orange peel, orange juice, and vanilla. Continue beating 1 to 2 minutes. Gradually add flour; beat 1 to 2 minutes. By hand, add cranberries and knead 20 times.
Shape into two 8 x 2" logs. Combine egg white and water; brush over top of biscotti.
Bake at 350� for 30 minutes; cool 15 minutes. Slice diagonally into 1/2" slices. Place on cookie sheet and bake 8 minutes, turn, bake 8 more minutes.
30 Biscotti
Per Serving: 75 Calories; 3g Fat (33.4% calories from fat); 2g Protein; 11g Carbohydrate; trace Dietary Fiber; 6mg Cholesterol; 54mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates.
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