Cranberry Almond Biscotti Light Diabetic Version Recette

Enjoy a guilt-free treat with this light and delicious Cranberry Almond Biscotti recipe! Perfect for those watching their sugar and fat intake, this recipe offers a healthier twist on a classic. Inspired by a beloved original, this version uses egg whites and alternative sweeteners for a delightful biscotti that's both satisfying and diabetic-friendly. These crunchy delights are perfect with your morning coffee or afternoon tea.

Préparation 20 min

Cuisson 90 min

Calories 61.8 kcal

Protéines 4g

Note Soyez le premier

Cranberry Almond Biscotti Light Diabetic Version

Recette Actions

Partagez cette recette :

Recette Auteur

L'équipe cuisine de Forktionary

Adaptée de Food.com, puis testée et standardisée par Forktionary.

Ingrédients pour Cranberry Almond Biscotti Light Diabetic Version

Flour
Splenda Granular
1 teaspoon baking powder
Ground Cinnamon
Ground Nutmeg
Egg Substitute
Egg Whites
Vanilla Extract
2 tablespoons fat-free evaporated milk (optional)
Sliced Almonds
Fresh Cranberries

Cook Smarter with Sous, Your Kitchen Companion

Missing an ingredient for this Cranberry Almond Biscotti Light Diabetic Version? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.

Comment préparer Cranberry Almond Biscotti Light Diabetic Version

Preheat oven to 325°F (160°C).
In a medium mixing bowl, whisk together 2 cups all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1/4 teaspoon salt, and 1/2 cup sugar substitute (e.g., erythritol or stevia).
In a separate bowl, beat 2 large egg whites and 1 teaspoon vanilla extract until frothy.
Gradually add the wet ingredients to the dry ingredients, mixing on medium speed with an electric mixer until just combined. Do not overmix.
Stir in 1 cup chopped almonds and 1 cup dried cranberries.
Mix thoroughly until evenly distributed.
On a lightly floured surface, divide the dough in half. Gently knead each half 4 times by folding it over itself. Shape each half into a log approximately 14 inches long and 1 1/2 inches wide.
If the dough is too dry, add 2 tablespoons of fat-free evaporated milk, 1 tablespoon at a time, until desired consistency is reached.
Place the logs on a baking sheet lined with parchment paper.
Bake for 30 minutes at 325°F (160°C).
Remove from oven and let cool completely on a wire rack.
Reduce oven temperature to 300°F (150°C).
Using a sharp knife, cut each log into 1/2-inch thick slices.
Stand the biscotti slices upright on the baking sheet.
Bake for another 20 minutes, or until golden brown and crisp.
Let cool completely on a wire rack before storing in an airtight container.

Nutrition Information (Approximate per serving)

Sodium

1 g

Sugar

Fat

Carbs

Recipe Categories (Choose a category and find related recipes!)

Breakfast & Brunch Sweets & Sides Desserts European Italian American Healthy Vegetarian Fall Recipes Holiday Recipes Baking

Recipe Tags (Choose a tag and find related recipes!)

Time To Make Course Main Ingredient Preparation Desserts Fruit Diabetic Cookies And Brownies Dietary 4 Hours Or Less

Questions fréquentes

Combien de temps faut-il pour préparer Cranberry Almond Biscotti Light Diabetic Version ?

Cranberry Almond Biscotti Light Diabetic Version prend environ 110 minutes du début à la fin — environ 20 minutes de préparation et 90 minutes de cuisson.

Combien de calories contient Cranberry Almond Biscotti Light Diabetic Version ?

Cranberry Almond Biscotti Light Diabetic Version contient environ 61.8 calories par portion, avec environ 4 g de protéines, 3 g de glucides et 2 g de lipides.

De quels ingrédients ai-je besoin pour Cranberry Almond Biscotti Light Diabetic Version ?

Les principaux ingrédients de Cranberry Almond Biscotti Light Diabetic Version sont Flour, Splenda Granular, Baking Powder, Ground Cinnamon, Ground Nutmeg, Egg Substitute. Consultez la liste complète avec les quantités ci-dessus.