A traditional twice baked Italian cookie that is crisp and flavorful with a hint of sweetness thanks to Pure Via. Enjoy them with coffee or tea with no guilt!
Makes 24 servings, 2 cookies each
2 1/4 cups (550 mL) all-purpose flour
24 packets Pure Via sweetener
1 cup (250 mL) dried cranberries
2 tablespoons (30 mL) grated lemon peel
2 teaspoons (10 mL) baking powder
3 large eggs
3 tablespoons (45 mL) butter, melted
2 tablespoons (30 mL) fresh lemon juice
2 teaspoons (10 mL) vanilla
Preheat oven to 350°F (180°C).
Nutritional information (per serving)
Combine flour, Pure Via, cranberries, lemon peel and baking powder. In a separate bowl, whisk eggs, butter, lemon juice and vanilla until well blended.
Pour liquid ingredients over dry ingredients. Stir together using a rubber spatula until a stiff dough is formed. Turn out onto a lightly floured surface and gently knead in any remaining bits of dough. Divide dough in half. Gently form each half into a log 12 x 1-1/2-inches. Place on a parchment paper covered baking sheet, leaving at least 3 inches between the logs. Flatten the top of each with the palm of your hand until the log is 2-inches wide. Bake 23 to 25 minutes or until the top of the log is firm to the tough.
Cool the logs completely on the baking sheet on a wire rack.
Reduce oven temperature to 300°F (150°C). Carefully remove the cooled logs to a cutting board. Cut each diagonally into 1/2-inch wide slices. Place on the same covered baking sheet. Bake 15 to 18 minutes or until slices are dry and light golden in color. Cool on baking sheet on wire rack. Store at room temperature in container with tight fitting lid.
Calories 83; Protein 2g; Carbohydrates 15g; Fat 2g; Cholesterol 27mg; Sodium 68mg
Starch – 1/2; Fruit – 1/2
Calorie Reduction: 28%
Carbohydrate Reduction: 32%