Servings: 1-2 pieces for a little snack is a serving.
This recipe is fine for all stages of the program
Ingredients:
- ½ cup canola oil
- 1 cup Splenda
- 2 large eggs
- ¼ tsp. lemon or almond extract (or extract of your choice, depending on the flavour you wish to make)
- 2 cups Carbquik
- 1 tsp. baking powder
- ½ tsp. baking soda
Directions:
- Preheat oven to 350°F. Line a cookie sheet with parchment paper.
- Mix the oil and Splenda together in a large mixing bowl.
- Add eggs one at a time, mixing well after each addition.
- Add extract. Stir until well mixed. Set aside.
- Mix Carbquik, baking powder & baking soda together.
- Pour the dry ingredient mixture into the oil and egg mixture and stir until blended.
- Divide the dough in half. Shape each half into a log approximately 2″ wide by 12″ long.
- Place the logs on the prepared pan 2 inches apart.
- Bake in a 350°F oven for 20-25 minutes. (turn the oven off at this point, you will want it to cool down a little for the remaining baking time)
- Remove from oven and cool for 5 minutes.
- Slice the loaves with a sharp knife into 48 slices, approximately ½” wide.
- Put back on baking tray on their sides and put back in oven to dry out with the oven off for 15 to 20 minutes. This dries them out – biscotti is a hard cookie so this step helps achieve the crispness that you are looking for.
- Cool and store in airtight container.