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SPLENDA®
 

Single Bake Anise ’Biscotti’

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.

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  • Serves: 48
  • Prep Time: 20 Minutes
  • Cook Time: 25 Minutes
  • Total Time: 45 Minutes

Nutrition Information

NUTRITION FACTS

Servings Per Recipe: 48

Serving Size: 1 biscotti

Amount Per Serving
 
Calories:
50 
Calories from Fat:
25 
Total Fat:
2.5g 
Saturated Fat:
0g 
Cholesterol:
10mg 
Sodium:
25mg 
Total Carbs:
6g 
Dietary Fiber:
0g 
Sugars:
2g 
Protein:
1g 

DIRECTIONS

  1. Preheat oven to 350 degrees F. Spray a cookie sheet or jellyroll pan with baking spray and set aside.

  2. Mix the oil, SPLENDA® Granulated Sweetener 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.

  3. Mix flour, baking powder, baking soda, nonfat dry milk and anise seed in a medium size mixing bowl.

  4. Pour the flour mixture into the oil and egg mixture and stir until blended.

  5. 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.

  6. Bake in a preheated 350 degrees F oven for 20-25 minutes.

  7. Remove from oven and cool for 5 minutes. Slice the loaves with a sharp knife into 48 slices, approximately 1/2 inch wide.

  8. Cool and store in airtight containers. Cookies will stay fresh up to 5 days.

NOTE

Biscotti made with SPLENDA® Granulated Sweetener has a slightly different texture than Biscotti made with sugar.

INGREDIENTS

  • 1/2 cup canola oil
  • 3/4 cup SPLENDA® No Calorie Sweetener, Granulated
  • 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

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