Almond-Raisin Biscotti

Almond-Raisin Biscotti

"Dunk these crisp twice-baked cookies into a cup of coffee for an afternoon pick-me-up or serve them alongside ice cream or fruit compote."
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Ingredients

1 h 1 m servings 75 cals
Serving size has been adjusted!
Original recipe yields 32 servings

Nutrition

  • Calories:
  • 75 kcal
  • 4%
  • Fat:
  • 3 g
  • 5%
  • Carbs:
  • 10g
  • 3%
  • Protein:
  • 2.6 g
  • 5%
  • Cholesterol:
  • 23 mg
  • 8%
  • Sodium:
  • 59 mg
  • 2%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Preheat oven to 350 degrees F. Lightly spray a cookie sheet with vegetable cooking spray; set aside.
  2. Bake almonds in a shallow pan for 6 to 8 minutes, stirring once, or until lightly toasted. Set aside.
  3. Beat SPLENDA(R) Granulated Sweetener, 3 eggs, and milk at medium speed of an electric mixer for 3 minutes or until mixture is smooth and pale yellow in color. Beat in extract.
  4. Combine flour, baking powder, baking soda, and salt; add to SPLENDA(R) Granulated Sweetener mixture and beat on low speed until a stiff dough forms. Stir in almonds and raisins. Turn dough out onto a lightly floured surface, and knead lightly 4 or 5 times. Divide dough in half; shape each portion into an 8-inch log. Place logs on prepared cookie sheet and flatten to 3/4-inch thickness; brush with beaten egg.
  5. Bake for 20 minutes or until puffed and golden brown; reduce oven temperature to 325 degrees F. Remove from baking sheet to a wire rack; cool 10 minutes. Cut each log diagonally into 1/2-inch thick slices with a serrated knife, using a gentle sawing motion. Place slices on cookie sheets. Bake 10 minutes; turn cookies over, and bake 10 additional minutes. Remove to wire racks to cool.

Footnotes

  • Note
  • Serving Size: 1 cookie
  • For Cherry Almond Biscotti: Omit raisins and stir in 1/2 cup dried cherries.

Reviews

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Pretty good recipe.

Not as crisp and airy as a standard biscotti, but still okay.

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