Splenda Sweet Swaps

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Ditch your big breakfast donut for a piece of hazelnut biscotti along with your morning coffee for a lower calorie alternative.

Mama Mia’s Hazelnut Biscotti Recipe

Servings Per Recipe: 48

Serving Size: 1 biscotti


  • ½ cup chopped hazelnuts
  • ½ cup canola oil
  • 2/3 cup SPLENDA® No Calorie Sweetener, Granulated
  • 3 tablespoons white granulated sugar
  • 2 eggs
  • 3 tablespoons sugar free hazelnut syrup
  • 2 cups all-purpose flour
  • ¾ teaspoon baking powder
  • ½ teaspoon baking soda
  • 1/3 cup nonfat dry milk
  • 2 tablespoons Mini Chocolate Chips, melted (optional)


Preheat oven to 350º F. Spray a cookie sheet or jellyroll pan with baking spray and set aside.

Spread hazelnuts in a shallow pan and toast in preheated 350 degrees F oven for 7-10 minutes. Remove hazelnuts from the oven and cool.

Mix the oil, SPLENDA® No Calorie Sweetener, Granulated, and sugar together in a large mixing bowl. Add eggs, one at a time, mixing well after each addition. Add hazelnut syrup and mix well. Set aside.

Mix flour, baking powder, baking soda, and nonfat dry milk in a medium mixing bowl.

Pour the flour mixture into the oil and egg mixture and stir until blended. Add hazelnuts and mix until just blended. Refrigerate dough 1 hour or until stiff.

Divide dough in half. Roll each half into a log approximately 3 ½ inches wide by 12 inches long. Place the logs on the prepared sheet 2 inches apart.

Bake in a preheated 350º F oven for 20-25 minutes.

Remove from oven and cool for 5 minutes. Cut the loaves with a sharp knife into 48 slices, approximately ½ inch wide. Cool completely.

If desired, lay slices on their sides and drizzle with melted chocolate chips.

Store in airtight containers. Cookies will stay fresh up to 5 days.

Nutritional Information

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