Hazelnut Biscotti
1/2 cup chopped hazelnuts
1/2 cup canola oil
2/3 cup Splenda No Calorie Sweetener, Granulated
3 tablespoons white granulated sugar
2 eggs
3 tablespoons sugar free hazelnut syrup
2 cups all-purpose flour
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/3 cup nonfat dry milk
2 tablespoons Mini Chocolate Chips, melted (optional)
Preheat oven to 350 degrees F. Spray a cookie sheet or jellyroll pan
with baking spray and set aside.
Spread hazelnuts in a shallow pan and toast in preheated 350 degrees F
oven for 7-10 minutes. Remove hazelnuts from the oven and cool.
Mix the oil, Splenda Granulated Sweetener and sugar together in a large
mixing bowl. Add eggs, one at a time, mixing well after each addition.
Add hazelnut syrup and mix well. Set aside.
Mix flour, baking powder, baking soda, and nonfat dry milk in a medium
mixing bowl.
Pour the flour mixture into the oil and egg mixture and stir until
blended. Add hazelnuts and mix until just blended. Refrigerate dough 1
hour or until stiff.
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.
Bake in a preheated 350 degrees F oven for 20 - 25 minutes.
Remove from oven and cool for 5 minutes. Cut the loaves with a sharp
knife into 48 slices, approximately 1/2 inch wide. Cool completely.
If desired, lay slices on their sides and drizzle with melted chocolate
chips.
Store in airtight containers. Cookies will stay fresh up to 5 days.
Makes: 48 servings
Nutritional Information Per Serving Calories: 60 ; Calories from Fat: 30
; Protein: 1 g ; Fat: 3.5 g ; Sodium: 30 mg; Cholesterol: 10 mg ;
Saturated Fat: 2 g ; Dietary Fiber: 0 g ;
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Posted by: Darlene BC <dsharple@shaw.ca>
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