Diabetic Cinnamon Sour Cream Biscotti Food

CINNAMON SUGAR BISCOTTI

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Line baking sheets with parchment paper.
• Sift together the flour, 1 1/2 teaspoon cinnamon, baking powder and salt, set aside. In a medium bowl, cream together the 2/3 cup sugar and butter. Beat in 1 egg, egg yolk and vanilla. Stir in the dry ingredients.
• On a lightly floured surface, divide dough into two pieces. Roll each piece into a log about 9 inches long and 1 1/2 inches wide. Place logs on the prepared baking sheet and flatten slightly. Brush with the beaten egg.
• Bake for 25 to 30 minutes in the preheated oven, until golden and firm to the touch. Cool for 15 minutes.
• On a cutting board, slice each log crosswise at a diagonal into 1/2 inch slices, using a serrated knife. Place back on the baking sheet, cut side down, and sprinkle with a mixture of the remaining cinnamon and sugar. Return to the oven for an additional 15 to 20 minutes, until toasted. Cool on wire racks, and store in an airtight container.

CINNAMON SUGAR BISCOTTI

Steps:

• Preheat oven to 325*F.
• Mix flour, 1 1/2 tsp cinnamon, baking powder and salt in medium bowl to blend.
• Beat 1 cup sugar and butter in a large bowl until fluffy.
• Add 1 egg; beat well.
• Add egg yolk; beat well.
• Mix in vanilla, then dry ingredients.
• Transfer dough to work surface and divide in half.
• Shape each half into 9-inch long, 1 1/2 inch wide log.
• Transfer logs to prepared baking sheets that you have lined with parchment paper.
• Beat remaining egg in small bowl.
• Brush logs with egg.
• Bake until golden and firm to touch (dough will spread) about 50 minutes.
• Cool on sheets.
• Maintain oven temperature.
• Mix remaining 3 TBS sugar and 1 tsp cinnamon in small bowl to blend.
• Using serrated knife, cut logs into 1/2 inch wide diagonal slices.
• Place biscotti, cut side down, on baking sheets.
• Sprinkle 1/4 tsp cinnamon sugar mixture over each biscotti.
• Bake until pale golden, about 20 minutes.
• Store airtight at room temperature.

EASY SOUR CREAM BISCOTTI

Steps:

• Cream butter and sugar together.
• Beat each egg in well one at a time.
• Add sour cream and vanilla.
• Combine dry ingredients in a seperate bowl mix well and add to creamed mixture.
• Mix until a dough is formed.
• Turn out onto floured surface, lightly knead and divide into 3 loaves 8-in. x 2-1/2-in. x 3/4-in.
• Line two baking sheets with aluminum foil and grease, place loaves onto baking sheets and bake at 350 for 25 minutes or until golden brown.
• Allow loaves on foil to cool on wire rack for 15 minutes.
• Once cooled place on a cutting board and slice 3/4 diagonal slices.
• Place slices cut side down on ungreased baking sheets.
• Bake at 350 for 8 minutes or until golden; turn and bake an additional 8 minutes.
• Cool slices on wire rack.
• Store in an airtight container.

CARDAMOM ALMOND BISCOTTI

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in extract. Combine the flour, baking soda, salt and cardamom; add to the creamed mixture alternately with sour cream. Fold in almonds. , Divide dough into fourths; shape each portion into a ball. On two greased baking sheets, roll each ball into a 15-in. log (two logs per pan). Bake at 350° for 30 minutes or until lightly browned and firm to the touch. , Transfer to a cutting board; cut at a 45° angle with a sharp knife into 1/2-in. slices. Place cut side down on greased baking sheets. Bake for 5-6 minutes on each side or until lightly browned. Remove to wire racks to cool. Store in airtight containers.

CHIPOTLE SPREAD

Steps:

• Combine all ingredients in a food processor and puree until they have reached a desired consistency.
• Notes: Depending on your tastes, you may remove the seeds from the chipotle peppers. One serving is approximately two tablespoons.

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.

CINNAMON-SOUR CREAM STREUSEL LOAF

Steps:

• Cream together butter and sugar in a large mixing bowl.
• Add egg, stirring until blended.
• Add flour, baking powder, and salt gradually to butter mixture, alternating with additions of sour cream.
• Beat mixture just until blended, and add vanilla.
• In a small bowl, mix together pecans, brown sugar, 1 tbsp of sugar, and cinnamon.
• Pour half of batter into a greased and floured loaf pan, and sprinkle with half of streusel mixture.
• Pour remaining batter on top, and sprinkle with remaining streusel mixture.
• Bake at 350°F for 45-60 minutes or until toothpick inserted in the middle removes clean (if loaf starts to brown excessively, cover with foil during last 15 minutes of baking).
• Cool in pan 10 minutes, then remove and finish cooling on wire rack.

ALMOND BREAD (COOKIE/BISCOTTI)

Steps:

• Preheat the oven to 180 degree Celsius.
• Lightly oil a small loaf tin.
• Beat the egg whites until stiff, gradually add the sugar and vanilla essence and continue beating until all is incorporated.
• Fold in flour and almonds (or pecans if using).
• Bake for 50 to 60 minutes.
• Cool, wrap in foil and allow to stand for 3 to 4 days.
• Slice the loaf very thinly with a electric knife.
• Place the slices on a baking tray and dry out in an oven preheated to 150 degree C for 30 minutes.