DIABETIC HOLIDAY BISCOTTI
For a coffee-lovers gift, team these homemade coffeehouse pleasures with a bag of coffee beans and a pretty mug. Times given do not include chill or cool times which = 3 hrs (although, personally, I have yet to let biscotti cool for an hour before slicing)
Provided by Annacia
Categories Dessert
Time 1h5m
Yield 48 serving(s)
Number Of Ingredients 15
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.
Nutrition Facts : Calories 48.8, Fat 2, SaturatedFat 0.8, Cholesterol 6.4, Sodium 49.4, Carbohydrate 6.2, Fiber 0.6, Sugar 1, Protein 1.6
DIABETIC DUNKING BISCOTTI
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
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.
ITALIAN LEMON BISCOTTI (CANTUCCI)
Steps:
- In a large bowl, beat together butter and sugar until well combined 1-2 minutes. Add vanilla, then add the eggs beat, then add the lemon juice and beat to combine.
- In a medium bowl whisk together the flour, salt, baking powder and zest.
- Add the dry ingredients to the butter mixture, when almost combined add the the nuts and combine.
- Cover the bowl with plastic wrap and refrigerate for 30 minutes.
- Pre-heat oven to 300F (150C). Line a large cookie sheet with parchment paper.
- Move the dough to a lightly floured flat surface, divide in two and form into 2 logs (about 12 inches/31cm long). Place on the prepared cookie sheet and bake for 30-35 minutes or until lightly brown.
- Remove from the oven and let sit 5-10 minutes.
- Cut the logs on the diagonal into 1/2 inch slices. Lay the slices cut side up back on the prepared cookie sheet and bake for approximately 8-10 minutes. Then flip the cookies over and bake again for approximately 5 minutes. Move the biscotti to a wire rack to cool and dry completely before serving. Enjoy!
Nutrition Facts : Calories 88 kcal, Carbohydrate 11 g, Protein 2 g, Fat 4 g, SaturatedFat 1 g, TransFat 1 g, Cholesterol 16 mg, Sodium 19 mg, Fiber 1 g, Sugar 5 g, UnsaturatedFat 3 g, ServingSize 1 serving
DIABETIC LEMON BISCOTTI
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
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
LEMON ANISE BISCOTTI
"With the growing popularity of gourmet coffees, cappuccino and espresso," Carrie Sherrill notes in Forestville, Wisconsin, "I'm finding lots of people enjoy these classic Italian dipping cookies."
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 3 dozen.
Number Of Ingredients 10
Steps:
- In a small bowl, beat eggs and sugar for 2 minutes or until thickened. Add oil and extracts; mix well. Combine the flour, baking powder and salt; beat into egg mixture. Beat in lemon zest and aniseed. , Divide dough in half. On a lightly floured surface, shape each portion into a 12x2-in. rectangle. Transfer to a baking sheet lined with parchment. Flatten to 1/2-in. thickness. , Bake at 350° for 30-35 minutes or until golden and tops begin to crack. Carefully remove to wire racks; cool for 5 minutes. , Transfer to a cutting board; cut with a serrated knife into scant 3/4-in. slices. Place cut side down on ungreased baking sheets. Bake for 5 minutes. Turn and bake 5-7 minutes longer or until firm and golden brown. Remove to wire racks to cool. Store in an airtight container.
Nutrition Facts : Calories 66 calories, Fat 2g fat (0 saturated fat), Cholesterol 12mg cholesterol, Sodium 48mg sodium, Carbohydrate 11g carbohydrate (6g sugars, Fiber 0 fiber), Protein 1g protein.
LEMON PISTACHIO BISCOTTI
The pairing of lemon & pistachio makes for a great, crisp cookie. The recipe comes from the 1999 cookbook, Cookies for Christmas. Preparation time does not include the initial cooling time.
Provided by Sydney Mike
Categories Dessert
Time 1h18m
Yield 36 biscotti, 36 serving(s)
Number Of Ingredients 12
Steps:
- FOR THE COOKIE ~ Preheat oven to 375 degrees F & lightly grease several cookie sheets or 1 LARGE one.
- In large mixing bowl, beat butter with electric mixer on medium-high speed for 30 seconds.
- Add sugar, baking powder & salt, beating to cimbine & scraping sides of bowl occasionally.
- Beat in eggs & vanilla until combined.
- Beat in lemon zest & as much of the flour as you can with the mixer.
- Using a wooden spoon or your hands, stir or knead in remaining flour & pistachio nuts.
- On lightly floured surface, divide dough into 3 equal portions.
- Shape each portion into an 8-inch-long loaf.
- Flatten loaves to about 2 1/2 inches wide, & place them at least 3 inches apart on prepared cookie sheet(s).
- Bake 20-25 minutes or until golden brown & tops are cracked. (Loaves will spread slightly.).
- Cool on cookie sheet for 30 minutes,
- When cooled, preheat oven to 325 degrees F, then transfer loaves to a cutting board to cut each loaf into 1/2-inch-thick slices.
- Place slices, cut sides down on previously used cookie sheet(s), & bake 8 minutes.
- Turn slices over & bake 8-10 minutes more or until dry & crisp.
- Transfer to wire rack & cool.
- FOR THE ICING ~ In a small mixing bowl, stir together sifted powdered sugar & 1 teaspoon lemon zest.
- Stir in enough lemon juice (or milk) to make icing of drizzling consistency.
- Either dip 1/4 of one end of each cookie into icing OR drizzle each with icing.
Nutrition Facts : Calories 101.7, Fat 4.4, SaturatedFat 1.5, Cholesterol 16.3, Sodium 57.3, Carbohydrate 13.9, Fiber 0.8, Sugar 7.4, Protein 2.2
ALMOND AND LEMON BISCOTTI
This is from Giada de Laurentis' Every Day Food show. I'm adding it here because I can never find recipes a second time on the Food Network website. These are yummy biscotti dipped in meleted chocolate for extra yummyness!
Provided by kda949
Categories Dessert
Time 1h20m
Yield 20 pieces, 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat the oven to 325 degrees.
- In a large bowl, whisk together the flour, cornmeal, baking powder, and salt.
- In another large bowl, beat the sugar and eggs until pale yellow, about 3 minutes.
- Mix in the lemon zest and then the flour, and beat until just blended. (The dough will be sticky).
- Stir in the almonds. Let the dough rest for 5 minutes.
- Line a large baking sheet with parchment paper. Divide the dough evenly into 2 equal mounds and place on the baking sheet. With moist hands, space the dough evenly apart and form into 2 (9 by-3-inch) logs.
- Bake for 35 minutes until lightly browned. Cool for 5 minutes.
- Using a serrated knife, cut the logs crosswise into 3/4-inch-thick diagonal slices. Arrange the biscotti cut side down on the same baking sheet. Bake until the cookies are pale golden, about 25 minutes. Let cool completely.
- To make the chocolate for dipping: Melt the chocolate in a heat proof bowl over a pot of simmering water stirring until melted. (or cheat and microwave- 20 seconds at a time stirring each time until mostly melted, then just keep stirring, they should melt all the way. If you keep going until they are melted smooth sometimes you can burn them!).
Nutrition Facts : Calories 716.9, Fat 18.8, SaturatedFat 2.4, Cholesterol 158.6, Sodium 779.8, Carbohydrate 122, Fiber 7, Sugar 52, Protein 18.8
LOW FAT LEMON BISCOTTI
I used the heart smart Honey Almond Biscotti as a base mixture for experimentation and came up with these guys. A yummy lemon fix for calorie counters. Tip: I found fine ground almonds in the bulk aisle in Save On Foods. The 3/4 cup dried cranberries can be substituted with whole or ground almonds, or diced candied ginger, or whatever you like, really.
Provided by kabu3741
Categories Dessert
Time 1h
Yield 40 serving(s)
Number Of Ingredients 12
Steps:
- Pre-heat oven to 350°F and prepare a baking pan 13-15 inches long with iether cooking spray or parchment.
- Combine wet ingredients: honey, water, lemon juice and zest, vanilla and set aside.
- Combine dry ingredients including cranberries and almonds and stir to combine.
- Add wet mix to dry and stir till all ingredients are combined into dough.
- Divide dough in half and make 2 logs 12-15 inches long; space well apart on pan.
- Bake at 350°F for about 30 minutes till light golden color.
- Cool for 2 minutes and slice logs diagonally at 1/2 inch or thinner intervals with a sharp knife.
- Place biscotti cut side down on pan and bake about 15 minutes at 300°F until lightly colored and dry.
- Allow to cool in the pan and store in an airtight container.
Nutrition Facts : Calories 48, Fat 1.4, SaturatedFat 0.1, Sodium 22.9, Carbohydrate 8, Fiber 0.6, Sugar 2.6, Protein 1.2
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