sugar free Cranberry Almond Biscotti


I love these sugar free Cranberry Almond Biscotti.  Chock full of nuts and dried cranberries, they’re like and explosion of fruit & nut delight.  And to make it even better they are sugar free so I can eat more.

The “cup for cup” sugar substitute (like Splenda) for sugar does not contain any sugar, so the only carbohydrate you get comes from the dried berries, nuts and flour. 

These substitutes are made from Sucralose which is 600 times sweeter than granulated sugar. Recipes made with this product tend to bake faster and don’t show the usual browning so you may need to check for doneness sooner than the recipe specifies.

For sugar-free they are very good. But they were a little sweet for me... but I am not that used to artificial sweeteners.   So I reduced the sugar substitute, the second time I baked them, from 2 cups to 1 ½ cups and they turned out great!  If you like a sweeter cookie then feel free to increase the sugar substitute.


Sugar Free Cranberry Almond Biscotti Recipe


Ingredients: 

  • 4 eggs
  • 4 egg whites
  • 1 1/2 cups of “cup for cup” measurable sugar substitute
  • 4 teaspoons almond extract
  • 3 3/4 cups flour
  • 3 teaspoons baking powder
  • 2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 2 cups dried cranberries
  • 1 cup chopped/slivered/sliced almonds

Directions: 

  1. Line a baking sheet with parchment paper and set aside.
  2. Place one of your oven racks in the center of your oven and preheat oven to 325 degrees.
  3. Beat eggs, egg whites, sugar subsitute and almond extract until smooth.
  4. In another bowl mix flour, baking powder, baking soda and salt until well blended.
  5. Add the egg mixture to the flour mixture and mix until just blended.  Add cranberries and almonds and mix until incorporated. 
  6. Turn out onto a floured surface and kneed briefly.  This will be a sticky batter, if you have trouble handling, place in refrigerator for 30 minutes.
  7. Divide dough in two, role each half into a log 12-14inches long.  Place on prepared baking sheet and flatten to about ¾ inches thick, keeping about 3 inches apart.
  8. Place pan in oven and bake for 20-25 minutes or until lightly browned.
  9. Remove from oven and let cool on cookie sheet for 10 minutes or until cool enough to handle.  Reduce oven temperature to 300 degrees F.
  10. Move logs to cutting board and slice on diagonal about ½ inch thick with serrated knife.
  11. Place slices back on the baking sheet, standing each slice up on bottom
  12. Return to oven and and bake at l 25- 30 minutes.  Watching so they don't overbrown.
  13. Remove from oven and transfer to cooling rack, cool completely.
  14. Store in airtight container, to preserve freshness.

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