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Single Bake Anise Biscotti
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.
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