Forget About Using Gross Splenda To Sweeten This Sugar Free Biscotti Recipe
May 26, 2015
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1Preheat oven to 350F.
2Beat eggs and Agave Nectar in a large mixing bowl until thick.
3Whisk in butter, zest, vanilla and almond extract and mix. Sift in the flour and baking soda. Add chopped dates, walnuts, and coconut and mix thoroughly.
4Split the dough in half and shape 2 loaves, 10x4 inches.
5Bake each loaf for 20 minutes. Remove them from the oven and slice into 1/2 inch slices, using a serrated knife.
6Place biscotti slices back in the oven and bake for another 5 minutes on each side.
7Let them cool and eat your biscotti!