Diabetic Cinnamon Sour Cream Biscotti Recipes

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EASY SOUR CREAM BISCOTTI



Easy Sour Cream Biscotti image

I have food allergies and had been searching for a biscotti recipe that had an authentic flavour and didn't contain almonds, the fact that this recipe is easy makes it even better. I like the simplicity of it. This recipe is courtesy of the Ciraco family in New York.

Provided by Amanda in Aberdeen

Categories     Dessert

Time 55m

Yield 30 serving(s)

Number Of Ingredients 8

1 cup butter, softened (no substitutes)
1 cup sugar
2 eggs
1 1/2 teaspoons vanilla extract
1/2 cup sour cream
3 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda

Steps:

  • Cream butter and sugar together.
  • Beat each egg in well one at a time.
  • Add sour cream and vanilla.
  • Combine dry ingredients in a seperate bowl mix well and add to creamed mixture.
  • Mix until a dough is formed.
  • Turn out onto floured surface, lightly knead and divide into 3 loaves 8-in. x 2-1/2-in. x 3/4-in.
  • Line two baking sheets with aluminum foil and grease, place loaves onto baking sheets and bake at 350 for 25 minutes or until golden brown.
  • Allow loaves on foil to cool on wire rack for 15 minutes.
  • Once cooled place on a cutting board and slice 3/4 diagonal slices.
  • Place slices cut side down on ungreased baking sheets.
  • Bake at 350 for 8 minutes or until golden; turn and bake an additional 8 minutes.
  • Cool slices on wire rack.
  • Store in an airtight container.

Nutrition Facts : Calories 147, Fat 7.4, SaturatedFat 4.5, Cholesterol 32.1, Sodium 110.7, Carbohydrate 18.1, Fiber 0.4, Sugar 6.8, Protein 2.1

DIABETIC DUNKING BISCOTTI



Diabetic Dunking Biscotti image

My friend gave me this wonderful Diabetic Biscotti Recipe. Each serving: 2 cookies ½ starch choice ½ 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 !

Provided by Kitty_Pile_Up

Categories     Dessert

Time 40m

Yield 42 cookies, 21 serving(s)

Number Of Ingredients 12

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

Steps:

  • In bowl combine flour, sweetener, baking powder nutmeg, cinnamon and salt.
  • 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).
  • Divide dough in half. Shape into 2 logs 2 inches (5cm) wide and 12inches(30cm) long.
  • 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.
  • Cut each bar (diagonally) into 21 slices about ½ 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.
  • Kitchen tip:.
  • Roast hazelnuts in a shallow pan in 350°F.
  • (180C) oven for 10 minutes. Rub the warm nuts vigorously in a tea towel to remove the bitter skins.

CINNAMON SUGAR BISCOTTI



Cinnamon Sugar Biscotti image

Make and share this Cinnamon Sugar Biscotti recipe from Food.com.

Provided by MarieRynr

Categories     Dessert

Time 1h20m

Yield 40 biscotti

Number Of Ingredients 10

2 cups all-purpose flour
2 1/2 teaspoons ground cinnamon
1 teaspoon baking powder
1/4 teaspoon salt
1 cup sugar, plus
3 tablespoons sugar
6 tablespoons unsalted butter, room temperature
2 large eggs
1 large egg yolk
1 teaspoon vanilla extract

Steps:

  • Preheat oven to 325*F.
  • Mix flour, 1 1/2 tsp cinnamon, baking powder and salt in medium bowl to blend.
  • Beat 1 cup sugar and butter in a large bowl until fluffy.
  • Add 1 egg; beat well.
  • Add egg yolk; beat well.
  • Mix in vanilla, then dry ingredients.
  • Transfer dough to work surface and divide in half.
  • Shape each half into 9-inch long, 1 1/2 inch wide log.
  • Transfer logs to prepared baking sheets that you have lined with parchment paper.
  • Beat remaining egg in small bowl.
  • Brush logs with egg.
  • Bake until golden and firm to touch (dough will spread) about 50 minutes.
  • Cool on sheets.
  • Maintain oven temperature.
  • Mix remaining 3 TBS sugar and 1 tsp cinnamon in small bowl to blend.
  • Using serrated knife, cut logs into 1/2 inch wide diagonal slices.
  • Place biscotti, cut side down, on baking sheets.
  • Sprinkle 1/4 tsp cinnamon sugar mixture over each biscotti.
  • Bake until pale golden, about 20 minutes.
  • Store airtight at room temperature.

Nutrition Facts : Calories 66.7, Fat 2.1, SaturatedFat 1.2, Cholesterol 18.5, Sodium 27.8, Carbohydrate 10.9, Fiber 0.3, Sugar 6, Protein 1.1

DIABETIC HOLIDAY BISCOTTI



Diabetic Holiday Biscotti image

For a coffee-lovers gift, team these homemade coffeehouse pleasures with a bag of coffee beans and a pretty mug. Times given do not include chill or cool times which = 3 hrs (although, personally, I have yet to let biscotti cool for an hour before slicing)

Provided by Annacia

Categories     Dessert

Time 1h5m

Yield 48 serving(s)

Number Of Ingredients 15

1/4 cup butter, softened (no substitutes)
1 cup Splenda granular, sugar substitute
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup egg white
1/2 teaspoon vanilla
1/4 teaspoon almond extract
2 1/4 cups all-purpose flour
1 1/2 teaspoons anise seed
1/2 teaspoon fennel seed
1 cup dried cranberries or 1 cup unsweetened dried cherries
3/4 cup pistachios, shelled
1/2 cup dried apricot, snipped
1 egg

Steps:

  • Beat butter in a large mixing bowl with an electric mixer on medium to high speed for 30 seconds.
  • Add baking powder, baking soda, and salt; beat until combined.
  • Beat in the 3/4 cup egg whites, vanilla, and almond extract until combined. Beat in as much of the flour as you can with the mixer, adding the Splenda with the first two flour additions.
  • Stir in any remaining flour; the anise and fennel seeds; and the cranberries, pistachios, and apricots with a wooden spoon.
  • Cover and refrigerate for 2 hours or till dough is easy to handle.
  • Preheat oven to 350 degrees F.
  • Divide dough in half. Shape each half into a 12-inch-long log 1-1/2 inches in diameter.
  • Place logs at least 3 inches apart on a lightly greased cookie sheet. Flatten each log slightly to 3/4-inch thickness.
  • Combine egg and 1 tablespoon water.
  • Brush over logs.
  • Bake in preheated oven for 25 to 30 minutes or till light brown.
  • Cool logs on cookie sheet 1 hour or till completely cool.
  • When logs are cool, preheat oven to 325 dgrees F. Transfer logs to a cutting board.
  • Cut each log diagonally into 1/2-inch-thick slices.
  • Lay slices down on cookie sheets.
  • Bake in the preheated oven for 5 minutes.
  • Turn slices over, and bake 5 minutes more or till dry and crisp.
  • Remove and cool on wire racks. Makes about 48.
  • TO STORE:: Place in layers separated by waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.

Nutrition Facts : Calories 48.8, Fat 2, SaturatedFat 0.8, Cholesterol 6.4, Sodium 49.4, Carbohydrate 6.2, Fiber 0.6, Sugar 1, Protein 1.6

CINNAMON SUGAR BISCOTTI



Cinnamon Sugar Biscotti image

This is an Italian version of cinnamon toast. Everyone is sure to enjoy these!

Provided by SARA LEE

Categories     World Cuisine Recipes     European     Italian

Yield 20

Number Of Ingredients 12

2 cups all-purpose flour
1 ½ teaspoons ground cinnamon
1 teaspoon baking powder
¼ teaspoon salt
⅔ cup white sugar
6 tablespoons butter
1 egg
1 egg yolk
1 teaspoon vanilla extract
1 egg, beaten
3 tablespoons white sugar
1 teaspoon ground cinnamon

Steps:

  • Preheat oven to 325 degrees F (165 degrees C). Line baking sheets with parchment paper.
  • Sift together the flour, 1 1/2 teaspoon cinnamon, baking powder and salt, set aside. In a medium bowl, cream together the 2/3 cup sugar and butter. Beat in 1 egg, egg yolk and vanilla. Stir in the dry ingredients.
  • On a lightly floured surface, divide dough into two pieces. Roll each piece into a log about 9 inches long and 1 1/2 inches wide. Place logs on the prepared baking sheet and flatten slightly. Brush with the beaten egg.
  • Bake for 25 to 30 minutes in the preheated oven, until golden and firm to the touch. Cool for 15 minutes.
  • On a cutting board, slice each log crosswise at a diagonal into 1/2 inch slices, using a serrated knife. Place back on the baking sheet, cut side down, and sprinkle with a mixture of the remaining cinnamon and sugar. Return to the oven for an additional 15 to 20 minutes, until toasted. Cool on wire racks, and store in an airtight container.

Nutrition Facts : Calories 120.3 calories, Carbohydrate 18.5 g, Cholesterol 38 mg, Fat 4.3 g, Fiber 0.5 g, Protein 2.1 g, SaturatedFat 2.4 g, Sodium 85.7 mg, Sugar 8.6 g

CLASSIC BISCOTTI



Classic Biscotti image

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Time 3h

Yield Makes 65

Number Of Ingredients 8

2 1/2 cups all-purpose flour
1 1/4 cups granulated sugar
2 teaspoons baking powder
2 teaspoons anise seeds
1 teaspoon coarse salt
2 cups (11 ounces) almonds, toasted and coarsely chopped
3 large eggs, plus 1 more, beaten, for brushing
Fine sanding sugar, for sprinkling (optional)

Steps:

  • Preheat oven to 350 degrees. In the bowl of an electric mixer, whisk together flour, granulated sugar, baking powder, anise seeds, salt, and nuts. Transfer to mixer fitted with the paddle attachment. Add eggs; beat until a stiff dough comes together, about 3 minutes.
  • Divide dough in half. Form each half into a 12-inch log. (Dough may be sticky; dampen your hands for easier handling.) Transfer to a parchment-lined baking sheet and flatten so each log is 13 inches long, 2 1/4 inches wide, and 3/4 inch thick.
  • Brush logs with beaten egg and sprinkle with sanding sugar. Bake until firm and very pale golden, about 35 minutes. Let cool on pans on a wire rack, 40 minutes. Meanwhile, reduce oven temperature to 300 degrees.
  • Using a serrated knife with a sawing motion, cut logs into slices slightly thicker than 1/4 inch. Arrange, cut-side up, on parchment-lined baking sheets. Bake until dry to touch, about 30 minutes. Let cool completely on pans on racks, 30 minutes. Store in an airtight container up to 1 month.

ORANGE AND CINNAMON BISCOTTI



Orange and Cinnamon Biscotti image

Make and share this Orange and Cinnamon Biscotti recipe from Food.com.

Provided by Charlotte J

Categories     Dessert

Time 1h8m

Yield 32 serving(s)

Number Of Ingredients 8

1 cup sugar
1/2 cup butter
2 large eggs
2 teaspoons vanilla
2 cups flour
1 1/2 teaspoons baking powder
1 teaspoon cinnamon
2 teaspoons orange zest

Steps:

  • Preheat oven to 325° and butter 2 baking sheets.
  • Beat sugar and butter. Add eggs 1 at a time, beating well.
  • Add orange peel and vanilla; beat.
  • Add dry ingredients to butter mixture, mixing until just incorporated.
  • Divide dough into 2 parts.
  • Form into logs and flatten to 1 1/2-inch thick with lightly-floured hands on baking sheets.
  • Bake until firm, about 30 to 35 minutes. Cool 15 minutes.
  • Using serrated knife, cut into 1/2-inch slices. Return to the oven and bake on both sides until golden (about another 8 minutes per side). Cool.

Nutrition Facts : Calories 83.7, Fat 3.2, SaturatedFat 1.9, Cholesterol 19.2, Sodium 47, Carbohydrate 12.4, Fiber 0.3, Sugar 6.3, Protein 1.2

DIABETIC LEMON BISCOTTI



Diabetic Lemon Biscotti image

Legal cookies that taste good! I enjoy making biscotti and lemon is one of my favorite things so this is a double winner in my book. It says that it will make 36 but I can't seem to get that many. *EDIT*, I have changed the yield to a more realistic 25. *wink*

Provided by Annacia

Categories     Dessert

Time 45m

Yield 25 serving(s)

Number Of Ingredients 7

1 1/4 cups unbleached all-purpose flour
1/2 cup Splenda granular (sugar substitute)
1 teaspoon baking powder
3 tablespoons cold stick reduced fat margarine, cut into bits
1 large eggs or 1/4 cup liquid egg substitute
3 tablespoons grated lemon zest
3 tablespoons fresh lemon juice

Steps:

  • Preheat oven to 325°F (160°C). Line a baking sheet with parchment paper.
  • In a food processor or in a mixing bowl, combine flour, sugar substitute, and baking powder. Add the margarine and pulse until mixture forms fine crumbs (if working in a bowl, cut in margarine with a pastry blender or two knives).
  • Add egg, lemon zest, and lemon juice.
  • Pulse until mixture forms a dough around the blade (mixing in a bowl, stir until moistened and gathers into dough).
  • Turn dough out onto a lightly floured work surface.
  • Knead 2 or 3 times, adding additional flour if needed (dough should be sticky).
  • Form dough into a log about 2 inches (5 cm) in diameter, transfer log to the prepared baking sheet.
  • Bake for 20 minutes.
  • Remove from oven and let cool on the baking sheet, set on a rack for 15 minutes, reduce oven temperature to 275°F (135°C).
  • With a sharp knife, cut the log diagonally into 1/2-inch (1.25 cm) slices then cut each slice in half.
  • Arrange the half slices, standing upright on the baking sheet and bake for another 10 minutes.
  • Transfer biscotti to wire racks to cool. Once cool, store in airtight containers until ready to serve.

Nutrition Facts : Calories 32.5, Fat 0.9, SaturatedFat 0.2, Cholesterol 8.5, Sodium 34.1, Carbohydrate 5.1, Fiber 0.2, Sugar 0.1, Protein 0.9

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