Diabetic Lemon Biscotti Recipes

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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

LIME COCONUT BISCOTTI



Lime Coconut Biscotti image

My family loves this recipe! It's great with that morning cup of coffee, delicious as an afternoon snack or after-dinner dessert. Citrusy and crunchy, not too sweet, it always hits the spot. -Diana Burrink, Crete, Illinois

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 32 cookies.

Number Of Ingredients 12

3/4 cup sugar
1/4 cup canola oil
2 large eggs
1/4 cup lime juice
1 teaspoon vanilla extract
1/4 teaspoon coconut extract
1-3/4 cups all-purpose flour
2/3 cup cornmeal
1-1/2 teaspoons baking powder
1/4 teaspoon salt
1 cup sweetened shredded coconut
1 teaspoon grated lime zest

Steps:

  • In a small bowl, beat sugar and oil until blended. Beat in the eggs, lime juice and extracts. Combine the flour, cornmeal, baking powder and salt; gradually add to sugar mixture and mix well (dough will be sticky). Stir in coconut and lime zest. , Divide dough in half. With lightly floured hands, shape each half into a 12x2-in. rectangle on a parchment-lined baking sheet. Bake at 350° for 20-25 minutes or until set., Place pan on a wire rack. When cool enough to handle, transfer loaves to a cutting board; cut diagonally with a serrated knife into 3/4-in. slices. Place cut side down on ungreased baking sheets. Bake for 5-6 minutes on each side or until golden brown. Remove to wire racks to cool. Store in an airtight container.

Nutrition Facts : Calories 89 calories, Fat 3g fat (1g saturated fat), Cholesterol 13mg cholesterol, Sodium 49mg sodium, Carbohydrate 14g carbohydrate (6g sugars, Fiber 1g fiber), Protein 1g protein. Diabetic Exchanges

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.

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