Zutaten für Diabetic Dunking Biscotti
- All Purpose Flour
- Sugar Substitute
- 2 teaspoons baking powder
- Ground Nutmeg
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- Soft Margarine
- Granulated Sugar
- 2 large eggs
- Vanilla Extract
- Almond Extract
- Hazelnuts
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Zubereitung von Diabetic Dunking Biscotti
- Preheat oven to 350°F (175°C). Roast 1 cup hazelnuts in a shallow pan for 10 minutes, then rub vigorously in a clean tea towel to remove skins.
- In a large bowl, whisk together 2 cups almond flour, ½ cup erythritol (or your preferred sugar substitute), 2 teaspoons baking powder, ½ teaspoon ground nutmeg, ½ teaspoon ground cinnamon, and ¼ teaspoon salt.
- In a separate bowl, cream together ½ cup (1 stick) unsalted margarine and ½ cup erythritol until light and fluffy.
- Beat in 2 large eggs, 1 teaspoon vanilla extract, and ½ teaspoon almond extract.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Stir in 1 cup chopped hazelnuts.
- Divide the dough in half. Shape each half into a log approximately 2 inches wide and 12 inches long.
- Line a baking sheet with parchment paper. Place the logs onto the prepared baking sheet.
- Bake for 25 minutes, or until the logs are lightly golden brown.
- Remove from oven and let cool for 5 minutes.
- Reduce oven temperature to 300°F (150°C).
- Using a serrated knife, cut each log into 21 slices (approximately ½ inch thick).
- Arrange the biscotti slices, cut-side down, back onto the baking sheet.
- Bake for an additional 10-12 minutes, or until golden brown and completely dry.
- Remove from oven and transfer to a wire rack to cool completely.
- Store in an airtight container at room temperature.
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
23g
Fat
3g
Carbs
5g
