Name: Almond-Raisin Biscotti
Prep time: 15 min
Cook time: 48 min
Total time: 1 h 13 min
Ingredients: 120 g slivered almonds; 3 large eggs; 30 ml milk; ½ teaspoon almond extract; 240 g all-purpose flour; 1 teaspoon baking powder; ¾ teaspoon baking soda; ⅛ teaspoon salt; 75 g raisins; 1 large egg, lightly beaten; 36 g SPLENDA® Granulated

Almond-Raisin Biscotti

Makes32 servings
Prep Time15 min
Cook Time48 min
Cooling Time10 min
Total Time1 hr 13 min
Calories80
Made withSplenda Granulated Sweetener

Ingredients

120 g slivered almonds
3 large eggs
30 ml milk
½ teaspoon almond extract
240 g all-purpose flour
1 teaspoon baking powder
¾ teaspoon baking soda
⅛ teaspoon salt
75 g raisins
1 large egg, lightly beaten
36 g SPLENDA® Granulated

Nutrition Info Per Serving
% Daily Value*
Energy80 kcal102.56%
Total Fat3.00 g3.85%
of which saturates0.00 g0%
Total Carbohydrate10.0 g3.64%
of which sugars3.00 g1.09%
Fibre1.00 g3.57%
Protein3.00 g6%
Salt0.10 g0.04%

Instructions

1

Preheat oven to 180°C. Lightly spray a cookie sheet with vegetable cooking spray; set aside.

2

Toast almonds in a shallow pan for 6 – 8 minutes, stirring once, or until lightly browned. Set aside.

3

Beat SPLENDA^® Granulated, 3 eggs, and milk at medium speed of an electric mixer for 3 minutes or until mixture is smooth and pale yellow in colour. Beat in extract.

4

Combine flour, baking powder, baking soda, and salt; add to SPLENDA^® Granulated mixture and beat on low speed until a stiff dough forms. Stir in almonds and raisins.

5

Turn dough out onto a lightly floured surface, and knead lightly 4 or 5 times.

6

Divide dough in half; shape each portion into an 8 inch log. Place logs on prepared cookie sheet and flatten to ¾ inch thickness; brush with beaten egg.

7

Bake for 20 minutes until puffed and golden brown; remove from oven and reduce oven temperature to 165°C.

8

Remove logs from baking sheet to a wire rack; cool 10 minutes. Cut each log diagonally into ½ inch thick slices with a serrated knife, using a gentle sawing motion. Place slices on cookie sheets. Bake 10 minutes; turn slices over, and bake 10 additional minutes. Remove to wire racks to cool.

Made with