All of these recipes are made the same way. The ingredients are listed for each one first, and then the directions are below.

Coconut Biscotti

Coconut Biscotti

Coconut Biscotti
makes 18-24

1+3/4 c flour
1 tsp baking powder
1/4 tsp salt
3/4 c erythritol*
1/4 c sugar
1/2 c low-fat shredded coconut
1/4 c applesauce
2 Tbsp olive oil
1+1/2 tsp lemon juice
1/2 tsp vanilla
1/2 tsp coconut flavoring
1 egg + 2 egg whites

Pumpkin Pie Spiced Chocolate Chip Biscotti

Pumpkin Pie Spiced Chocolate Chip Biscotti

Pumpkin Pie Chocolate Chip Biscotti
makes 18-24

pumpkin pie spices (you’ll use about half of this)
3 tsp cinnamon
1+1/2 tsp allspice
1/2 tsp cloves
1/2 tsp ginger
1/4 tsp nutmeg

1+3/4 c flour
1 tsp baking powder
1/4 tsp salt
3/4 c erythritol*
1/4 c sugar
3/4 c pumpkin puree
2 Tbsp olive oil
1/2 c chocolate chips
3 tsp pumpkin pie spices
1 egg + 2 egg whites

Chocolate Almond Biscotti

Chocolate Almond Biscotti

Chocolate Almond Biscotti

makes about 20

1+3/4 c flour
1 tsp baking powder
1/4 tsp salt
3/4 c erythritol
1/4 c sugar
3 T olive oil
3 T apple sauce
5 T cocoa powder
1 tsp almond extract
1 tsp vanilla extract
1/4 tsp espresso powder
1 egg + 2 egg whites

Erythritol is usually about 70% as sweet as sugar. If you want to use all sugar instead of a mix, try 3/4 cup of sugar. I haven’t done this ratio, but I don’t think that the missing 1/4 cup of sugar texture would make too much difference since this is basically a quick bread.

Directions for all types:

Pre-heat oven to 300 degrees. Line two baking sheets with aluminum foil, and spray well with cooking spray.

In one bowl, mix together flour, baking powder and salt, and set aside. In another bowl mix together all the rest of the ingredients, except the eggs. Taste and adjust as desired. Next add the egg and egg whites. Gradually add the flour mixture (in about 3 batches), combining well.

Divide the dough in half, rinse your hands in cold water and just shake (but not dry) them off. Form two skinny loaves between 2-3 inches wide and about 12 inches long. (The dough will spread a bit as it bakes.)

Bake for 30-40 minutes, until it has the consistency of a loaf of bread (just a tiny bit of give when you touch the top). Remove from the oven and let cool for 10 minutes. As soon as you remove the biscotti, decrease the oven temperature to 275.

Slice each loaf diagonally with a serrated knife into 1/2 to 3/4 inch slices. Wipe the aluminum foil with a paper towel to get rid of excess cooking spray, then arrange the slices on the baking sheets, and bake until the biscotti are dry – anywhere between 10 and 30 minutes (seriously, it’s a crazy range, I have different results with basically the same batter as near as I can tell. The pumpkin will probably take a bit longer since I used a lot of pumpkin to get a bold taste). Remove from oven, and cool on a baking rack.

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