Anise Angels, Diabetic

December 13, 2009 in Recipes by Annacia

This is a biscotti cookie that has a crisp but very light texture. As a real plus they have almost no sugar content and a very low amount of fat so, enjoy with no guilt!

MAKES: 3 dozen
INGREDIENTS:

2 1/2 cups all-purpose flour
1 1/2 cups Splenda sugar substitute
2 1/2 teaspoons anise seed
1 tablespoon baking powder
1 pinch salt
3/4 cup egg white
6 tablespoons vegetable oil
1/2 teaspoon anise extract

DIRECTIONS:

Preheat oven to 375F.
In a medium bowl, stir together the flour, Splenda, anise seed, baking powder and salt, set aside.
In a large mixing bowl, lightly beat egg whites until they are foamy but not whipped into meringue.
Stir in the oil and anise extract.
Fold in the dry ingredients and blend well.
Spread the mixture into a 7×9 inch pan and bake for 15 to 20 minutes in the oven.
When the pan cools slightly, cut the cookie down the middle, lengthwise.
Cut each half into 1/2 inch slices.
Place slices onto a cookie sheet and return to the oven long enough to brown to the degree that you prefer.
Keep an eye on them as that can suddenly brown and become darker than you may have wanted.

Store in a tightly covered container.

TIP:

These cookies can be eaten without being double baked if you would like a soft, cake like cookie.