A traditional taste in half the time, and with far less sugar. These Italian cookies sweetened with SPLENDA® are perfect for a morning coffee break, or anytime.
INGREDIENTS (for 4 servings):
- 1/2 cup canola oil
- 3/4 cup SPLENDA® No Calorie Sweetener, Granular
- 1/4 cup sugar
- 2 large eggs
- 1 large egg white
- 1/8 teaspoon anise extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/3 cup nonfat dry milk
- 1 tablespoon anise seed
PREHEAT oven to 350 degrees 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 degrees 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. This recipe has been brought to you by SPLENDA®
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Every recipe tastes great.
Every recipe works - every time.
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Every recipe is documented with complete nutritional information.