Diabetic Holiday Biscotti
Delight in the festive flavors of the season with these Diabetic Holiday Biscotti, a guilt-free treat that's perfect for pairing with coffee or tea. Made with a wholesome mix of almond flour, whole wheat flour, and a granulated sugar substitute, these biscotti are specially crafted for those mindful of their sugar intake, without compromising on taste. Bursting with sugar-free dried cranberries, chopped almonds, and the option to add a decadent touch of sugar-free chocolate, this recipe balances sweet and nutty flavors in every crunchy bite. Ideal for holiday gatherings or gifting, these twice-baked delights are easy to prepare and deliver a satisfying crunch with a touch of seasonal flair. Whether you're living with diabetes or simply seeking a healthier holiday treat, these biscotti are sure to be a crowd-pleaser at your festive table.
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Recipe Information
Ingredients
- 1.5 cups Almond flour
- 1 cup Whole wheat flour
- 1 teaspoon Baking powder
- 0.25 teaspoon Salt
- 0.5 cup Granulated sugar substitute (e.g., erythritol or monk fruit sweetener)
- 2 units Large eggs
- 1 teaspoon Vanilla extract
- 0.5 teaspoon Almond extract
- 0.5 cup Dried cranberries (sugar-free)
- 0.5 cup Chopped almonds
- 0.5 cup Sugar-free white or dark chocolate chips (optional, for dipping)
Instructions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large mixing bowl, whisk together almond flour, whole wheat flour, baking powder, salt, and granulated sugar substitute until well-combined.
In a separate medium-sized bowl, beat the eggs, vanilla extract, and almond extract until smooth and uniform.
Gradually add the wet ingredients to the dry ingredients, mixing until a dough forms. The dough should be slightly sticky but easy to work with.
Fold in the dried cranberries and chopped almonds until evenly distributed throughout the dough.
Transfer the dough to the prepared baking sheet and shape it into a log roughly 12 inches long and 3-4 inches wide. Flatten slightly to create a uniform surface.
Bake the dough log in the preheated oven for 25 minutes or until firm to the touch and slightly golden. Remove from the oven and allow it to cool for 10-15 minutes.
Reduce the oven temperature to 300°F (150°C).
Using a serrated knife, gently slice the cooled log diagonally into 1/2-inch thick pieces. Arrange the slices cut-side down on the baking sheet.
Bake the biscotti for an additional 10-15 minutes, flipping them halfway through, until they are firm and lightly toasted on both sides.
Optional: Once cooled, dip one end of each biscotti into melted sugar-free chocolate chips and let them set on parchment paper until hardened.
Store the biscotti in an airtight container at room temperature for up to 1 week or freeze for longer storage. Enjoy with coffee, tea, or as a festive treat!
Nutrition Facts
Calories |
2838 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 177.3 g | 227% | |
| Saturated Fat | 32.5 g | 162% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 1228 mg | 53% | |
| Total Carbohydrate | 276.7 g | 101% | |
| Dietary Fiber | 70.0 g | 250% | |
| Total Sugars | 68.3 g | ||
| Protein | 91.1 g | 182% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 736 mg | 57% | |
| Iron | 24.5 mg | 136% | |
| Potassium | 1913 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.
