Ingredientes para Cranberry Almond Biscotti Light Diabetic Version
- Flour
- Splenda Granular
- 1 teaspoon baking powder
- Ground Cinnamon
- Ground Nutmeg
- Egg Substitute
- Egg Whites
- Vanilla Extract
- 2 tablespoons fat-free evaporated milk (optional)
- Sliced Almonds
- Fresh Cranberries
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Cómo preparar Cranberry Almond Biscotti Light Diabetic Version
- Preheat oven to 325°F (160°C).
- In a medium mixing bowl, whisk together 2 cups all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1/4 teaspoon salt, and 1/2 cup sugar substitute (e.g., erythritol or stevia).
- In a separate bowl, beat 2 large egg whites and 1 teaspoon vanilla extract until frothy.
- Gradually add the wet ingredients to the dry ingredients, mixing on medium speed with an electric mixer until just combined. Do not overmix.
- Stir in 1 cup chopped almonds and 1 cup dried cranberries.
- Mix thoroughly until evenly distributed.
- On a lightly floured surface, divide the dough in half. Gently knead each half 4 times by folding it over itself. Shape each half into a log approximately 14 inches long and 1 1/2 inches wide.
- If the dough is too dry, add 2 tablespoons of fat-free evaporated milk, 1 tablespoon at a time, until desired consistency is reached.
- Place the logs on a baking sheet lined with parchment paper.
- Bake for 30 minutes at 325°F (160°C).
- Remove from oven and let cool completely on a wire rack.
- Reduce oven temperature to 300°F (150°C).
- Using a sharp knife, cut each log into 1/2-inch thick slices.
- Stand the biscotti slices upright on the baking sheet.
- Bake for another 20 minutes, or until golden brown and crisp.
- Let cool completely on a wire rack before storing in an airtight container.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
2g
Fat
0g
Carbs
3g
