Low Sugar HOliday Biscotti Recipe

Low Sugar Holiday Biscotti recipe is studded with green pistachios and dark red cherries, these colorful cookies embody the holiday spirit. They are perfect for gifts, to ship to loved ones, and for munching with tea while you make holiday plans. And no one will ever guess they are lower in sugar!

Low Surgar Holiday Biscotti

This Holiday Biscotti recipe calls for Truvía® Baking Blend with sugar which browns nicely  and brings out the sweetness in your cookies, brownies, cakes and of course Biscotti.  So your baked goods retain the flavor, while letting go of 75% of the calories.

By using half as much Truvía® Baking Blend as you would sugar, your treats stay scrumptious. And anyone you’re baking for stays happy.

I know it sounds like and advertisement, but I want you to know that this blend does include sugar, so it is not truly sugar free.  But it is a good alternative to sugar, with similar baking qualities.

If you would like to know more about Truvía® Baking Blend CLICK HERE

Facts:

• Just one bag of Truvía® Baking Blend provides as much sweetness as a 3-lb. bag of sugar.
• Bakes and browns just like sugar with 75% fewer calories per serving than sugar.
• 1/2 cup (190 calories) of Truvía® Baking Blend is equal to 1 cup of sugar (760 calories).

LOW SUGAR HOLIDAY BISCOTTI RECIPE

Ingredients

• 1 ⅔         cups all-purpose flour
• 1              teaspoon baking powder
• 1/2         teaspoon baking soda
• 1/2         teaspoon salt
• 1/2         teaspoon ground anise seed
• 2              large eggs, at room temperature
• 1/2         cup Truvía® Baking Blend
• 2/3         cup shelled pistachios
• 2/3         cup dried cherries, coarsely chopped

Directions:

1. Line a baking sheet with parchment paper or silicon baking mat and set aside.
2. Place one oven rack in the middle of your oven and preheat oven to 350 degrees F
3. In a small bowl, combine the flour, baking powder, baking soda, salt, and anise, whisk thoroughly.
4.  In a medium-sized mixing bowl, using a hand-held mixer on medium speed to beat the eggs with the Stevia In The Raw® for 3 minutes.
5.  Using the lowest speed, mix in the dry ingredients until the dough looks moist. Finish mixing the dough by hand, using a flexible spatula. Mix in the nuts and cherries. The dough will be thick and sticky.
6. Shape half the dough into a rough log about 8 inches long and place it on one side of the baking sheet, moistening your hands lightly with cold water to help smooth and shape it. Shape the dough into a rectangular, flat 9-inch by 3-inch strip.
7.  Repeat, shaping the remaining dough on the other side of the baking sheet.
8. Bake the biscotti for 16 minutes, or until the logs are rounded on top and golden with slight browning along the sides.
9. Remove from oven and cool the biscotti on the baking sheet for 10 minutes.
10. Transfer to a cutting board and cut each log diagonally into ½-inch slices.
11. Return the slices to the baking sheet, arranging them in rows with the edges touching.
12.  Bake for 8 minutes, or until the biscotti are lightly colored and feel dry to the touch.
13.  Cool the biscotti on baking racks.
14. Store biscotti keep in an airtight container, for up to 2 weeks.