Biscotti means twice baked in Italian, and these little gems are one of my favorite sugar free treats. After a fine holiday meal, relax with a cup of cappuccino in which to dip your sugar free biscotti!

These cookies taste so good that I have no desire to eat anything with real sugar on our family holiday table. Food this good is a pleasure and not a punishment or compromise. I live and love this lifestyle and so will you!

Ingredients

• 1 large egg
• 1 large egg yolk
• 1 cup Splenda granular (OR 2/3 cup Truvia Baking Blend)
• 1/4 cup butter, melted
• 1 teaspoon vanilla extract
• 1 teaspoon almond extract
• 2 cups California Almond Flour
• 3/4 cup all-purpose flour
• 1 1/2 teaspoons baking powder
• Pinch of table salt
• 3/4 cup pistachio nuts
• 1/4 cup dried cranberries

Instructions

• Using a food processor pulse the egg and egg yolk until thick and lemon-colored.
• Add the Splenda, butter, vanilla and almond extracts and continue pulsing until well blended.
• Mix the almond flour, all-purpose flour, baking powder, and salt in a small bowl. Add to the egg mixture and pulse until well blended and dough gathers into a ball.
• Preheat the oven to 350 degrees F.
• Turn dough out onto a piece of parchment or wax paper and knead in the pistachios. Do not overwork the dough.
• Divide the dough in half and using the paper, roll into two 8-inch-long by 2-inch-wide flattened log shapes.
• Transfer to a baking sheet by picking up the paper and rolling the biscotti log onto the sheet.
• Bake for 20 to 25 minutes, until golden brown and firm to the touch.
• Cool completely on the baking sheet.
• Carefully remove the biscotti logs to a cutting board and using a serrated knife and gentle sawing motion, cut into Ω inch thick slices.
• Arrange the slices on the same baking sheet. Bake for 7 to 10 minutes at 350 degrees F until golden brown.
• Cool and store in an airtight container.