Healthy Italian Biscotti Directions
- Preheat the oven to 325°F and line a 9×5-inch loaf pan with parchment paper.
- Beat egg whites in a clean, dry bowl until foamy. Mix in date paste until smooth.
- Stir in the rice flour and oat flour, mixing until a thick batter forms.
- Fold in the dried cranberries and almonds gently to ensure even distribution.
- Transfer the batter into the prepared loaf pan and smooth the top evenly.
- Bake for 25–30 minutes, or until firm to the touch. Let cool for 10 minutes.
- Lift the loaf using the parchment paper and slice into ½-inch pieces using a serrated knife.
- Arrange slices flat on a parchment-lined baking sheet and bake for 15–20 minutes, or until golden and crisp. Let cool completely on a wire rack.
Points Calculation:
- Rice flour (⅜ cup): 6 points
- Oat flour (⅜ cup): 3 points
- Egg whites (3): 0 points
- Date paste (2 tablespoons): 4 points
- Dried cranberries (1 cup): 18 points
- Whole almonds (¾ cup): 9 points
Total Points: 40
Servings: 12
Per Serving: 3.33 points
Nutrition Information (per serving):
- Calories: ~98
- Fat: ~4g
- Protein: ~2g
- Carbohydrates: ~14g
- Sugar: ~8g
- Sodium: ~2mg
I'm waiting for your comments! Enjoy!
