Single Bake Anise Biscotti Recipe
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.
- 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