Monday, December 14, 2009

Egg Nog Biscotti - Sugar Free of Course!

The original recipe called for anise and almonds. I am not a fan of anise or black licorice... yucky... SO, I adapted the flavorings and made an Egg Nog Biscotti - isn't that fun and festive?! The original recipe is from, but I believe the creator is Linda at Eating Well, Living Thin. At any rate, this is a GREAT treat for the holidays.

Egg Nog Biscotti

1 large egg
1 large egg yolk (I just used two medium eggs, as the ones from our chicken are pretty small)
1 cup splenda
1 tsp vanilla extract
1 tsp rum extract (I used the candy oils and used 3-4 drops)
2 TB melted butter
2 cups ground almonds/almond flour
3/4 cup spelt flour (or white or whole wheat)
1 tsp cinnamon
1/2 tsp nutmeg (use fresh ground, it's worth it - store the nuts in the freezer)
1 1/2 tsp baking powder
pinch of salt

With an electric mixer, mix the eggs until thickened a bit, add splenda, butter and extracts and beat a bit more. Combine the dry ingredients and add to the wet and make a thick batter.

I then put it on to parchment paper and make a big 12 inch long turd and pat the top flat. Don't get it too thick or it will crack when you slice it. You can use the parchment to roll it up and help you form it so it doesn't stick to your fingers.

Bake at 350 (on the parchment) and remove when the bottom is brown. Now, don't touch it and let it cool COMPLETELY. Once it's cool use the sharpest serrated knife you have and slice into 1/2 inch thick pieces. I had to "saw" the edges first, then saw the top a bit before I did an actual slicing movement or the little suckers wanted to crack on me. It's a technique, that's for sure. Don't throw away any pieces though, just cook them with the rest for the next step and put them on your yogurt!

Now, take all the pieces and put them back in the oven at 350 for about 8 minutes each side. You want them hard and crunchy. After cooling, store in airtight container. Enjoy with your favorite cup of coffee or tea. Trader Joe's gingerbread coffee is my favorite at the moment.

1 comment:

Vicky said...

This looks soooo good.