Diabetic Dunking Biscotti Recipes

DIABETIC HOLIDAY BISCOTTI

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.

VANILLA ALMOND BISCOTTI - NO SUGAR ADDED

Steps:

• Preheat oven to 350.
• Combine dry ingredients and set aside.
• Use mixer to beat butter and splenda till light.
• Add eggs one at a time, beating well after each.
• Add vanilla, stir.
• Remove bowl from mixer and stir in 1/2 of the flour mixture.
• Stir in milk.
• Add remaining flour mixture and combine well.
• Add chopped almonds and mix inches.
• Make into biscotti loaf or use the Pipe-N-Bake Biscotti pan like we do.
• Bake for 25-30 minutes.
• We like our biscotti soft, but if you don't you can put biscotti on a cookie sheet and return to the oven for 10 more minutes to crisp them.
• Enjoy!

CRANBERRY -ALMOND BISCOTTI LIGHT/DIABETIC VERSION

Steps:

• Preheat oven to 325ºF.
• Combine dry ingredients in a medium mixing bowl.
• Beat egg substitute, egg white, and vanilla in a separate bowl until frothy.
• Add egg mixture to dry ingredients, mixing just until moist, using an electric mixer on medium speed (I used a whisk).
• Add almonds and cranberries; mix thoroughly.
• On a floured surface, divide batter in half, knead 4 times by folding over, and pat each half into a log about 14 inches long and 1 1/2 inches wide.
• If you find the mixture is too dry, add 2 tbs of fat free evaporated milk.
• Place on a cookie sheet and bake in oven for 30 minutes.
• Cool on wire rack.
• Reduce oven temperature to 300ºF.
• Cut biscotti into 1/2 inch slices. Stand upright on cookie sheet and bake another 20 minutes.
• Let cool and store in a loosely covered container.

DIABETIC LEMON BISCOTTI

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.

LOW FAT DUNKING ALMOND BISCOTTI

Steps:

• Sift together the first 4 ingredients in small bowl.
• Beat together the next 4 ingredients.
• Add the flour mixture to the egg mixture and combine on low speed of mixer.
• Add the almonds and chocolate chips.
• Preheat oven to 325.
• Line a large baking sheet with parchment paper.
• Using a spoon, scoop the dough in two lines down the length of the baking sheet (use two if you need to), keeping them about 3 inches apart.
• They'll be about 12"- 14" X 2" strips.
• Bake until firm and barley showing color, about 25-30 minutes.
• Cool on rack 10 minutes.
• Lower oven temperature to 300.
• Take the strips and slice them cross-wise into about 1/2" slices.
• Return to the baking sheet, and standing them upright with some space between them, bake for an additional 30-35 minutes until crisp and very light golden.
• Cool and store in an air tight container.