Diabetic Dunking Biscotti |
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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 4 |
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My friend gave me this wonderful Diabetic Biscotti Recipe. Each serving: 2 cookies 1/2 starch choice 1/2 sugar choice 1 fats and oils choice, 13 g carbohydrates, 5 g total fat, 2 g. protein 1 g saturated fat,79 g sodium,1 g fiber and 101 cal. I just love these cookies ! Ingredients:
2 cups all-purpose flour, . 500ml |
1/2 cup sugar substitute, . 125ml (granular low-calorie sweetener) |
1 1/2 teaspoons baking powder, 7ml |
1/2 teaspoon ground nutmeg |
1/2 teaspoon cinnamon, 2ml |
1/4 teaspoon salt, .. 1ml |
1/3 cup soft margarine or 1/3 cup butter, . 75ml |
1/4 cup granulated sugar, .. 50 ml |
2 eggs, 2 |
1 teaspoon vanilla extract, .. 5ml |
1/2 teaspoon almond extract, . 2ml |
1/4 cup finely chopped hazelnuts, 50ml |
Directions:
1. In bowl combine flour, sweetener, baking powder nutmeg, cinnamon and salt.
2. In another bowl cream margarine and sugar until fluffy. Beat in eggs , vanilla and almond extracts. Stir in flour mixture and nuts. (Hands work well here).
3. Divide dough in half. Shape into 2 logs 2 inches (5cm) wide and 12inches(30cm) long.
4. Spray baking sheet with nonstick coating. Bake bars at 325 degrees ( 160C) for about 25 minute or until golden brown. Remove and cool for 5 minutes.
5. Cut each bar (diagonally) into 21 slices about 1/2 inch (1cm) thick. Lay slices on baking sheet: return to 300F (150C) oven and bake 10 minutes more to dry. Remove to wire rack to cool completely before storing in airtight container.
6. Kitchen tip:.
7. Roast hazelnuts in a shallow pan in 350°F.
8. (180C) oven for 10 minutes. Rub the warm nuts vigorously in a tea towel to remove the bitter skins.
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