Diabetic Dunking Biscotti
Delight in a guilt-free treat with these Diabetic Dunking Biscotti, the perfect pairing for your morning coffee or afternoon tea. Crafted with wholesome whole wheat flour and naturally sweetened with granulated erythritol, these biscotti are a tasty yet health-conscious alternative for managing blood sugar levels. Chopped almonds add a satisfying crunch, while a hint of vanilla and optional almond extract infuse each bite with aromatic warmth. Customizable with unsweetened dried cranberries for a fruity twist, these biscotti are baked twice to achieve the signature crisp texture that's ideal for dunking. With just 15 minutes of prep time and a low-sugar approach, this recipe offers a deliciously mindful snacking option that suits a diabetic-friendly lifestyle without compromising on flavor.
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Recipe Information
Ingredients
- 245 grams Whole wheat flour
- 1 teaspoon Baking powder
- 0.5 teaspoon Salt
- 100 grams Granulated erythritol (or other granulated sugar substitute)
- 100 grams Unsalted almonds (chopped or whole as preferred)
- 2 pieces Large eggs
- 1 teaspoon Vanilla extract
- 0.5 teaspoon Almond extract (optional for flavor boost)
- 50 grams Unsweetened dried cranberries (optional)
Instructions
Preheat your oven to 180°C (350°F) and line a baking sheet with parchment paper.
In a large mixing bowl, sift together the whole wheat flour, baking powder, and salt. Whisk in the granulated erythritol and stir until evenly distributed.
Add the chopped or whole almonds to the dry ingredients and mix well. If using dried cranberries, stir them in at this stage.
In a separate bowl, whisk together the eggs, vanilla extract, and almond extract (if using) until combined and slightly frothy.
Gradually pour the wet ingredients into the dry ingredients. Use a wooden spoon or your hands to mix until a dough forms. The dough will be slightly sticky but manageable.
Turn the dough onto a lightly floured surface. Divide it into two equal portions and roll each portion into a log approximately 12 inches (30 cm) long and 2 inches (5 cm) wide.
Place both logs onto the prepared baking sheet, leaving adequate space between them. Gently flatten the tops just slightly.
Bake the logs in the preheated oven for 20-25 minutes, or until they are set and lightly golden. Remove from the oven and let them cool for 10 minutes.
Using a sharp serrated knife, slice the logs diagonally into 1/2-inch (1.25 cm) thick biscotti pieces.
Arrange the biscotti cut side down on the baking sheet. Return them to the oven and bake for an additional 10-12 minutes, flipping them halfway through for even toasting.
Remove the biscotti from the oven and let them cool completely on a wire rack. They will harden further as they cool.
Store the biscotti in an airtight container at room temperature for up to two weeks. Enjoy them on their own or alongside your favorite diabetic-friendly beverage.
Nutrition Facts
Calories |
1725 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 65.1 g | 83% | |
| Saturated Fat | 7.4 g | 37% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 1784 mg | 78% | |
| Total Carbohydrate | 345.1 g | 125% | |
| Dietary Fiber | 46.1 g | 165% | |
| Total Sugars | 37.9 g | ||
| Protein | 66.2 g | 132% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 418 mg | 32% | |
| Iron | 15.3 mg | 85% | |
| Potassium | 1916 mg | 41% | |
*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.
