Diabetic Holiday Biscotti Recipes

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.

PISTACHIO BISCOTTI (DIABETIC)

Steps:

• Preheat oven to 325 degrees F. Lightly spray two cookie sheets; set aside. In a large bowl combine flour, baking powder, salt, and Splenda. Make a well in the center of the flour mixture. Place EggBeaters (You may need another 1/4 cup of EggBeaters depending on the asorbtion of the flour) in the well and stir into the flour mixture. Add butter and, vanilla, stir until dough starts to form a ball. Stir in nuts.
• Turn the dough out onto a lightly floured surface; divide into three equal portions. Shape each portion into a 14-inch-long log. Place logs about 3 inches apart on prepared cookie sheets; flatten logs slightly until about 1-1/2 inches wide. Bake 25 to 30 minutes or until firm and light brown. Remove from oven and place cookie sheets on wire racks; cool 15 minutes.
• Transfer logs to cutting board. Use a serrated knife to cut each roll diagonally into 1/2-inch slices. Place slices, cut sides down, on cookie sheets. Bake for 10 minutes. Turn cookies over; bake 10 to 15 minutes more or until crisp and golden brown. Transfer to a wire racks and let cool.
• Makes about 84 cookies.

DIABETIC DUNKING BISCOTTI

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.

HOLIDAY BISCOTTI

Steps:

• Preheat the oven to 350 degrees F.
• Line a heavy large baking sheet with parchment paper. Whisk the flour and baking powder in a medium bowl to blend. Using an electric mixer, beat the sugar, butter, lemon zest, and salt in a large bowl to blend. Beat in the eggs 1 at a time. Add the flour mixture and beat just until blended. Stir in the pistachios and cranberries.
• Form the dough into a 13-inch long, 3-inch wide log on the prepared baking sheet. Bake until light golden, about 40 minutes. Cool for 30 minutes.
• Place the log on the cutting board. Using a sharp serrated knife, cut the log on a diagonal into 1/2 to 3/4-inch-thick slices. Arrange the biscotti, cut side down, on the baking sheet. Bake the biscotti until they are pale golden, about 15 minutes. Transfer the biscotti to a rack and cool completely.
• Stir the chocolate in a bowl set over a saucepan of simmering water until the chocolate melts. Dip half of the biscotti into the melted chocolate. Gently shake off the excess chocolate. Place the biscotti on the baking sheet for the chocolate to set. Sprinkle with the sugar crystals. Refrigerate until the chocolate is firm, about 35 minutes.
• The biscotti can be made ahead. Store them in an airtight container up to 4 days, or wrap them in foil and freeze in resealable plastic bags up to 3 weeks.