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Single Bake Anise Biscotti

Prep Time :
20 min
Bake Time :
25 min
Makes :
48 servings
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This recipe is:

 1/2 cup (125 ml) Canola Oil

 3/4 cup (175 ml) SPLENDA® Granular

 1/4 cup (50 ml) Sugar

 2 Large Eggs

 1 Large Egg White

 1/8 tsp. (0.5 ml) Anise Extract

 2 cups (500 ml) All-Purpose Flour

 1 tsp. (5 ml) Baking Powder

 1/2 tsp. (2 ml) Baking Soda

 1/3 cup (75 ml) Nonfat Dry Milk

 1 Tbsp. (15 ml) Anise Seed


PREHEAT oven to 350°F. Spray a cookie sheet or jellyroll pan with baking spray and set aside.
MIX the oil, SPLENDA>® Granular and sugar together in a large mixing bowl. Add eggs and egg white, one at a time, mixing well after each addition. Add anise extract. Stir until blended. Set aside.
MIX flour, baking powder, baking soda, nonfat dry milk and anise seed in a medium size mixing bowl.
POUR the flour mixture into the oil and egg mixture and stir until blended.
DIVIDE dough in half. Shape each half into a log approximately 3 1/2 inches wide by 12 inches long. Place the logs on the prepared pan 2 inches apart.
BAKE in a preheated 350°F oven for 20-25 minutes.
REMOVE from oven and cool for 5 minutes. Slice the loaves with a sharp knife into 48 slices, approximately 1/2 inch wide.
COOL and store in airtight containers. Cookies will stay fresh up to 5 days.
’Biscotti’ made with SPLENDA® Granular has a slightly different texture than Biscotti made with sugar.

Nutrition Information

Serving size: 1 biscotti

Total Calories: 60

Calories from Fat: 30

Total Fat: 3.5 g

Saturated Fat: 0 g

Cholesterol: 10 mg

Sodium: 30 mg

Total Carbohydrate: 6 g

Dietary Fiber: 0 g

Sugars: 1 g

Protein: 1 g


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