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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 peel

Recipe



Preheat oven to 350º. 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 350º 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.