The dates and coconut add extra sweetness, as does the artificial sweetener Splenda. No reason to go without biscotti just because you are watching your sugar intake.
Ingredients:
- 3 eggs
- 1 cup Splenda
- 2 1/2 tbs butter, melted
- 1 tbs orange zest
- 1 tbs vanilla
- 1 tbs almond extract
- 2 1/4 cups flour
- 1 tsp baking soda
- 1 cup walnuts, chopped
- 1/2 cup coconut
- 1/2 cup dates, chopped
Preparation:
Preheat oven to 350F. Beat eggs and Splenda in a large mixing bowl until thick. Whisk in butter, zest, vanilla and almond extract
Sift in flour and baking soda. Add chopped dates, walnuts and coconut and mix thoroughly. Split dough in half and shape 2 loaves, 10 inches by 4 inches. Bake each loaf for 20 minutes. Remove from the oven and slice into 1/2 inch slices, using a serrated knife. Place biscotti slices back in the oven and bake for another 5 minutes on each side.
