Diabetic Dunking Biscotti Recipe

Name: Diabetic Dunking Biscotti
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups all-purpose flour, . 500ml; 1/2 cup sugar substitute, . 125ml (granular low-calorie sweetener); 1 1/2 teaspoons baking powder, 7ml; 1/2 teaspoon ground nutmeg; 1/2 teaspoon cinnamon, 2ml; 1/4 teaspoon salt, .. 1ml; 1/3 cup soft margarine or 1/3 cup butter, . 75ml; 1/4 cup granulated sugar, .. 50 ml; 2 eggs, 2; 1 teaspoon vanilla extract, .. 5ml; 1/2 teaspoon almond extract, . 2ml; 1/4 cup finely chopped hazelnuts, 50ml

Servings: persons

2 cups all-purpose flour, . 500ml
1/2 cup sugar substitute, . 125ml (granular low-calorie sweetener)
1 1/2 teaspoons baking powder, 7ml
1/2 teaspoon ground nutmeg
1/2 teaspoon cinnamon, 2ml
1/4 teaspoon salt, .. 1ml
1/3 cup soft margarine or 1/3 cup butter, . 75ml
1/4 cup granulated sugar, .. 50 ml
2 eggs, 2
1 teaspoon vanilla extract, .. 5ml
1/2 teaspoon almond extract, . 2ml
1/4 cup finely chopped hazelnuts, 50ml

1
In bowl combine flour, sweetener, baking powder nutmeg, cinnamon and salt.
2
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).
3
Divide dough in half. Shape into 2 logs 2 inches (5cm) wide and 12inches(30cm) long.
4
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.
5
Cut each bar (diagonally) into 21 slices about 1/2 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.
6
Kitchen tip:
7
Roast hazelnuts in a shallow pan in 350u00b0F.
8
(180C) oven for 10 minutes. Rub the warm nuts vigorously in a tea towel to remove the bitter skins.

581

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 cups all-purpose flour, . 500ml, 1/2 cup sugar substitute, . 125ml (granular low-calorie sweetener), 1 1/2 teaspoons baking powder, 7ml, 1/2 teaspoon ground nutmeg, and more.

Yes, Diabetic Dunking Biscotti falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Diabetic Dunking Biscotti

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions