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Diabetic Dunking Biscotti

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“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 !”
READY IN:
40mins
SERVES:
21
YIELD:
42 cookies
UNITS:
US

Ingredients Nutrition

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 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.
  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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