January 11, 2009

Reduced-Fat Cranberry Almond Biscotti

Reduced-Fat Cranberry Almond Biscotti
  • 2 T light olive oil
  • 2 T nonfat evaporated milk
  • 1/4 cup white sugar
  • 1/2 cup Splenda
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon almond extract
  • 1/4 cup ground flax seed (soaked in 1/3 cup hot water)
  • 1 3/4 cups white whole wheat flour
  • 1/4 teaspoon salt
  • 1 teaspoon baking powder
  • 1/2 cup dried cranberries
  • 1 cup chopped almonds


  1. Preheat the oven to 300 degrees F (150 degrees C).
  2. In a large bowl, mix together oil, milk, Splenda and sugar until well blended. Mix in the vanilla and almond extracts, then beat in the flax. Combine flour, salt, and baking powder; gradually stir into flax mixture. Mix in cranberries and nuts by hand.
  3. Divide dough in half. Form two logs (12x2 inches) on a cookie sheet that has been lined with parchment paper. Dough may be sticky; wet hands with cool water to handle dough more easily.
  4. Bake for 35 minutes in the preheated oven, or until logs are light brown. Remove from oven, and set aside to cool for 10 minutes. Reduce oven heat to 275 degrees F (135 degrees C).
  5. Cut logs on diagonal into 3/4 inch thick slices. Lay on sides on parchment covered cookie sheet. Bake approximately 8 to 10 minutes, or until dry; cool.