Best 3 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.

SUGAR FREE BISCOTTI RECIPE

Steps:

• Preheat the oven to 350. Prep a rimmed baking sheet for nonstick. I use parchment paper. In a medium bowl, use a whisk or a for to mix together the almond flour and baking powder.
• Next, in a mixing bowl, beat together the sugar alternative and the butter until creamy. Add the eggs one at a time and then add the extracts. Stir in the dry ingredients from the first bowl until just blended. Then fold in the almond slivers. Form the dough into a log that is about 12" long and 3" wide (give or take). The dough will be crumbly and you will need to use your hands. Bake for 35-40 minutes or until golden before removing from the oven and allowing to cool for 30 minutes.
• Once the baked biscotti has cooled you can slice it diagonally into ½-3/4" slices and then place them cut side down on the baking sheet. Return the biscotti to the oven and bake for another 10-15 minutes or until the bottoms are golden brown. Transfer the biscotti to a cooling rack to cool. Top your biscotti with your choice of ingredients and serve.

HEALTHY DOUBLE CHOCOLATE BISCOTTI

Steps:

• Preheat the oven to 350°F, and line a baking sheet with a silicone baking mat or parchment paper.
• In a medium bowl, whisk together the flour, cocoa powder, baking powder. In a separate bowl, whisk together the egg and vanilla extract. Stir in the coconut sugar. Add in the flour mixture, stirring until fully incorporated. Fold in the diced dark chocolate.
• Transfer the cookie dough to the prepared baking sheet, and shape into a long and skinny rectangle that's 2 ¼" wide and ¾" tall using your hands or a spatula. (If the cookie dough sticks to your hands, rub them with a little neutral-tasting oil first!)
• Bake at 350°F for 33-35 minutes. (The outside should be very dry and crusty!) Let the rectangle of baked cookie dough cool on the baking sheet for 10 minutes (no more and no less!).
• Transfer the rectangle of baked cookie dough to a cutting board. Using a sharp serrated knife, cut the rectangle into ½"-thick strips (no wider!), working from one short end of the rectangle to the other. (Both diagonal strips and horizontal strips will work!) You should end up with cookies that are ½" thick, ¾" tall, and 2 ¼"+ wide.
• Place the cookies onto the original baking sheet with one cut side facing down and the other cut side facing up. Bake at 350°F, flipping the cookies halfway through, for 6-8 minutes (for centers with just a bit of "give") or 12-16 minutes (for centers that are completely hard and dry). Cool completely to room temperature on the baking sheet.