Almond Biscotti

By John Crowley

  • 1/3 cup stick butter, softened

  • 1 cup Equal Sugar Lite

  • 2 eggs

  • 1 tsp vanilla

  • 2 1/4 cups all-purpose flour

  • 1/2 cup toasted sliced almonds

  • 1 1/2 tsp baking powder

  • 1/2 tsp salt

  1. Beat butter and Equal_ Sugar Lite_ until well combined. Beat in eggs, vanilla and almond extract. Stir in combined flour, almonds, baking powder and salt until well blended. Divide dough in half. Shape each half into a log 12 inches long, 1-1/2 inches wide. Bake in preheated 325 degree F oven 28 to 30 minutes or until light golden in color. Carefully transfer logs from baking sheet to wire rack. Cool 5 minutes. Cut at a 45 degree angle into slices 1/2-inch thick. Place cut side down on baking sheet. Return to oven and bake 5 minutes. Remove and turn slices over. Bake an additional 5 minutes. Remove from baking sheet and cool completely on wire rack. Store in airtight container at room temperature. Number of Servings: 42

Nutritional Facts

Serving Size
1 biscotti
Per serving
Calories 81
Calories From Fat 27
Total Fat 3 g
Saturated Fat 1 g
Cholesterol 19 mg
Sodium 68 mg
Total Carbohydrate 11 g
Dietary Fiber 0 g
Sugars 3 g
Protein 2 gExchanges
1 Carbohydrate
1/2 Fat

dessert vitamin d bake low carb

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