They turned out AMAZING and beautiful. This recipe is so easy to make. I used my USA Pan biscotti pan which helps make a nice uniform shaped loaf, but you can also make it on a parchment lined baking sheet as well and form the loaf by hand. It is easy to make and looks and tastes as good, if not better, as any commercially prepared biscotti I've had. I used 2/3 cup of Swerve but if you wanted them a little less sweet, you could reduce it by a couple of tablespoons and it would still be good and plenty sweet enough. If you haven't already seen my Chocolate Chip Biscotti yet, you can take a look at them here on Honeyville's site where I did a guest post: Chocolate Chip Biscotti. I snapped a few photos of my Cranberry Pistachio Biscotti below as well as the easy peasy recipe. Each serving contains approximately 3.3 grams net carbohydrates (total carbohydrates minus fiber) and 1.7 grams sugar. Enjoy!
5 tablespoons extra light olive oil (not regular olive oil)
Preheat oven to 350 degrees F. Lightly grease a 12” x 5-1/2” biscotti pan or 13” x 18” baking sheet (or line with parchment paper).
In a medium bowl, cream olive oil and sweetener together. Add vanilla, orange extract, and orange zest; beat in the eggs.