Post by NancyRogers on Dec 18, 2003 11:56:24 GMT -6
I have two requests. First a diabetic biscotti recipe that doesn't taste like the imitation sugar. The other is for a recipe for those cinnamon almonds with a candy coating sold warm at fairs in the triangle paper bags, oh I love them!!!!!!!!!! Thanks! Mari in NY
3 large eggs 1 cup of Splenda 2 1/2 tablespoons butter, melted 1 tablespoon orange zest 1 tablespoon vanilla 1 tablespoon almond extract 2 1/4 cups of white all- purpose flour 1 teaspoon baking soda 1 cup chopped walnuts 1/2 cup coconut 1/2 cup chopped dates
What you do: Preheat the oven to 350 degrees F. Lightly grease a cookie sheet.
In a large bowl, beat the eggs and Splenda with a wire whisk until thick. Whisk in the butter, orange zest, vanilla and almond extracts, and mix well. Sift the flour and baking soda together and put into the same bowl as the egg mixture.
Add the chopped dates and walnuts along with the coconut. Either by hand or using a beater, mix together until all the ingredients are combined. This will make a thick batter, it will be sticky.
Take half the dough, you may use your hands, and shape into a flat loaf about 10 inches long and 4 inches wide, tapering it slightly at the ends. Repeat with the remaining dough.
Bake for 20 minutes, or until firm to the touch. Remove from the oven and transfer the loaves to a clean cutting board.
Let the loaves cool for 5 minutes. Using a serrated knife cut the loaves on a diagonal into 1/2 inch slices. Place the slices on their sides on the cookie sheet and bake for about 5 minutes on each side, or until well- toasted and hard.
Transfer the cookies to a wire rack to cool. Store in an airtight container.