Almond Anise Biscotti Recipe

Almond Anise Biscotti Recipe

  • 1/2 cup whole almonds
  • 1/2 cup canola oil
  • 3/4 cup SPLENDA┬« No Calorie Sweetener, Granulated
  • 3 tablespoons sugar
  • 2 large eggs
  • 1 large egg white
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/3 cup nonfat dry milk
  • 2 teaspoons anise seed
  1. Preheat oven to 350 degrees F. Spray cookie sheet or jellyroll pan with nonstick cooking spray; set aside.
  2. Spread almonds in a shallow pan and toast 7 to 10 minutes. Remove almonds from the oven, cool and chop coarsely.
  3. Mix oil, SPLENDA(R) Granulated Sweetener and sugar together in a large bowl. Add eggs and egg white, one at a time, mixing well after each addition. Set aside.
  4. Combine flour, baking powder, baking soda, nonfat dry milk and anise seed in a medium bowl. Pour flour mixture into the oil and egg mixture and stir until blended. Add almonds and mix until just blended.
  5. Divide dough in half. Roll each half into a log approximately 3 1/2 inches wide by 12 inches long. Place the logs on the prepared sheet 2 inches apart.
  6. Bake 20 to 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.
  7. Cool and store in airtight containers. Cookies will stay fresh up to 5 days.