I’ve been making biscotti for a few years now and absolutely love dipping the crunchy cookie in my morning coffee. I use to bake up biscotti and package it up in decorative wrap hand it out at Christmas to my customers at work. I was surprised how many people didn’t know that you are suppose accompany biscotti with either tea or coffee. After the holidays I’d ask “how’d you like the biscotti?”. I was a little disappointed with their response “Man, that was the hardest darn cookie I’ve ever eaten…I had to dip it in my coffee to soften it up”. LOL. Now I explain to people that you dip biscotti in your coffee before I hand it out.
What I love about biscotti is that it really doesn’t use a lot of fat (about 3-4 tbps), which assists with the crunch. However, most recipes have at least 1 cup sugar and other sweet ingredients. I thought this would be a very forgiving recipe to try and substitute Spenda (no-calorie sweetener) and Nutri-Blend Flour (a higher fibre finely ground flour).
After 3 or 4 revisions I came up with a recipe that is about 100 calories, 3 grams fat and 17 g carbs per cookie. The cookies are definitely not very sweet, but are still a nice “dunking” cookie for your a.m. cup of joe.
Hope you enjoy!
Cranberry Walnut Biscotti
Makes 28 Cranberry Walnut biscotti PDF
- 3 cups Nutri Flour blend (Robin Hood)
- 2 tsp BAKING POWDER
- 1/4 tsp Windsor Half Salt TM
- 1/2 cup CRANBERRIES, DRIED
- 1/2 cup BOILING WATER
- 4 tbsp MARGARINE, 100% non hydrogenated
- 1 cup SUGAR BLEND FOR BAKING, SPLENDA
- 4 large EGG (3 large eggs + 1 large egg lightly beaten for wash)
- 2 tsp VANILLA EXTRACT
- 1/2 cup WALNUT, DRIED, CHOPPED
- 1/2 cup MILK, COW’S, 1% BF
- Preheat oven to 375F.
- Line a large baking sheet with parchment paper, set aside.
- Place cranberries in a small bowl, and add boiling water. Let stand until plump (about 15 mins). Drain and set aside.
- Sift together flour, baking powder, and salt into a medium bowl. Set aside.
- In a bowl of an electric mixer fitted with the paddle attachment, beat the margarine and sugar on medium speed until light and fluffy (approx. 2 minutes). Add 3 eggs, one at a time, beating to incorporate after each addition and scraping down the sides of the bowl as needed. Beat in the vanilla. Add the flour mixture, and mix on low speed until combined. Mix in the drained cranberries and walnuts. Add milk to bring the dough together.
- Turn the dough onto a lightly floured surface; divide in half. Shape each piece into a 12-by-3-inch log, and transfer to prepared baking sheet, about 3 inches apart. With the palm of your hand, flatten logs slightly. Brush beaten egg over the surface of the dough logs.
7. Bake, rotating sheet halfway through, until logs are slightly firm to touch, about 25 mins. Transfer logs on parchment paper to a wire rack and cool slightly, about 20 mins. Reduce the oven temperature to 300F.
8. Place logs on a cutting board. Using a serrated knife, cut the logs crosswise on the diagonal into 1\2- inch thick slices. Place back on to baking sheet. Arrange slices, cut side down. Bake until firm to the touch, about 30 mins.
Biscotti can be kept in an airtight container at room temperature for 1-week or up to 3 months in the freezer.