Almond-Raisin Biscotti

Almond-Raisin Biscotti

  • Makes32 servings
  • Prep Time15 min
  • Cook Time48 min
  • Cooling Time10 min
  • Total Time1 hr 13 min
  • Calories80
  • Made withSplenda Granulated Sweetener


    • 120 g slivered almonds
    • 3 large eggs
    • 30 ml milk
    • ½ teaspoon almond extract
    • 240 g all-purpose flour
    • 1 teaspoon baking powder
    • ¾ teaspoon baking soda
    • ⅛ teaspoon salt
    • 75 g raisins
    • 1 large egg, lightly beaten
    • 36 g SPLENDA® Granulated

    • Nutrition Info Per Serving

    • % Daily Value*
    • Energy80 kcal102.56%
    • Total Fat3.00 g3.85%
    • of which saturates0.00 g0%
    • Total Carbohydrate10.0 g3.64%
    • of which sugars3.00 g1.09%
    • Fibre1.00 g3.57%
    • Protein3.00 g6%
    • Salt0.10 g0.04%



    Preheat oven to 180°C. Lightly spray a cookie sheet with vegetable cooking spray; set aside.


    Toast almonds in a shallow pan for 6 – 8 minutes, stirring once, or until lightly browned. Set aside.


    Beat SPLENDA® Granulated, 3 eggs, and milk at medium speed of an electric mixer for 3 minutes or until mixture is smooth and pale yellow in colour. Beat in extract.


    Combine flour, baking powder, baking soda, and salt; add to SPLENDA® Granulated mixture and beat on low speed until a stiff dough forms. Stir in almonds and raisins.


    Turn dough out onto a lightly floured surface, and knead lightly 4 or 5 times.


    Divide dough in half; shape each portion into an 8 inch log. Place logs on prepared cookie sheet and flatten to ¾ inch thickness; brush with beaten egg.


    Bake for 20 minutes until puffed and golden brown; remove from oven and reduce oven temperature to 165°C.


    Remove logs from baking sheet to a wire rack; cool 10 minutes. Cut each log diagonally into ½ inch thick slices with a serrated knife, using a gentle sawing motion. Place slices on cookie sheets. Bake 10 minutes; turn slices over, and bake 10 additional minutes. Remove to wire racks to cool.

    Made with

    Splenda Granulated Sweetener

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