Single Bake Anise Biscotti:

Date Added: 16 Jan 2010
Listed in: Dessert Sweets

• ½ cup canola oil


• ¾ cup SPLENDA® No Calorie Sweetener, Granulated


• ¼ cup sugar


• 2 large eggs


• 1 large egg white


• ⅛ teaspoon anise extract


• 2 cups all-purpose flour


• 1 teaspoon baking powder


• ½ teaspoon baking soda


• ⅓ cup nonfat dry milk


• 1 tablespoon anise seed

Preparation Time 20 min | Cooking Time 25 min:
4 dozen servings | 50 Calories | 1g Protein | 5g Carbohydrates | 2.5g Fat

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.

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


• 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.


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


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


• Divide dough in half. Shape each half into a log approximately 3½ inches wide by 12 inches long. Place the logs on the prepared pan 2 inches apart.


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


• Remove from oven and cool for 5 minutes. Slice the loaves with a sharp knife into 48 slices, approximately ½ inch wide.


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

This recipe currently has 0 comments. Add your own comment in the right hand menu.

	The Journey is an online support group for WLS patients and those seeking information about weight loss surgery. Whether you are pre- or post-op, Join Our WLS Support Community today. We will be happy to welcome you into our growing Community!