Cranberry Almond Biscotti Light Diabetic Version
Indulge in the perfect guilt-free treat with this Cranberry Almond Biscotti Light Diabetic Version! Crafted with wholesome whole wheat and almond flours, this Italian-inspired delight balances texture and flavor while remaining low in sugar with granulated erythritol as a sweetener. Bursts of tangy dried cranberries and the crunch of slivered almonds elevate every bite, while vanilla and almond extracts infuse a warm, nutty aroma. Baked twice to achieve that classic crispness, these biscotti are perfect for dunking in coffee or tea. Ready in under an hour, this diabetic-friendly recipe proves that delicious and healthy can go hand in hand. Perfect for holiday gatherings or everyday snacking!
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Recipe Information
Ingredients
- 1.5 cups Whole wheat flour
- 0.5 cups Almond flour
- 1.5 teaspoons Baking powder
- 0.25 teaspoons Salt
- 0.5 cups Granulated erythritol (or preferred sugar substitute)
- 2 pieces Large eggs
- 1 teaspoon Unsweetened almond extract
- 1 teaspoon Pure vanilla extract
- 0.5 cups Dried unsweetened cranberries, chopped
- 0.5 cups Slivered almonds
Instructions
Preheat your oven to 325°F (160°C) and line a baking sheet with parchment paper.
In a large mixing bowl, whisk together the whole wheat flour, almond flour, baking powder, salt, and erythritol.
In a separate bowl, beat the eggs, almond extract, and vanilla extract until well-combined.
Gradually add the wet ingredients to the dry ingredients, stirring until a sticky dough forms.
Fold in the chopped cranberries and slivered almonds, ensuring they are evenly distributed throughout the dough.
On the prepared baking sheet, shape the dough into a long, flat log approximately 10 inches long and 3 inches wide. Wet your hands lightly to prevent sticking if necessary.
Bake in the preheated oven for 20–25 minutes, or until the log is firm and lightly golden. Remove from the oven and allow it to cool for 10 minutes.
Using a serrated knife, carefully slice the log diagonally into 1/2-inch-thick biscotti slices.
Place the slices cut-side down back onto the baking sheet and bake for an additional 8–10 minutes, then flip them over and bake for another 8–10 minutes, or until crisp.
Remove from the oven and transfer the biscotti to a wire rack to cool completely. Store in an airtight container for up to one week.
Nutrition Facts
Calories |
1690 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 71.7 g | 92% | |
| Saturated Fat | 7.7 g | 38% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 1417 mg | 62% | |
| Total Carbohydrate | 345.2 g | 126% | |
| Dietary Fiber | 39.2 g | 140% | |
| Total Sugars | 63.0 g | ||
| Protein | 60.8 g | 122% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 373 mg | 29% | |
| Iron | 13.6 mg | 76% | |
| Potassium | 1410 mg | 30% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
