Ingredients for Coffee Chocolate Chip Biscotti Diabetic Adaptations Given
- Warm Water
- Instant Coffee Granules
- All Purpose Flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 2 large eggs
- Granulated Sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- Vegetable Oil
- Semi Sweet Chocolate Chips
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How to Make Coffee Chocolate Chip Biscotti Diabetic Adaptations Given
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a small bowl, dissolve instant coffee granules in water. Set aside.
- In a separate bowl, whisk together flour, baking powder, and baking soda.
- In a large bowl, whisk together eggs, sugar substitute, vanilla extract, and salt.
- Whisk in oil and the coffee mixture until well combined.
- Stir in the sugar-free chocolate chips.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Divide the dough in half.
- Place each portion onto the prepared baking sheet. Using floured hands, shape each portion into a log approximately 12 inches long and 2 inches wide.
- Bake for 15-20 minutes, or until the logs are set and almost firm.
- Let the logs cool completely on the baking sheet.
- Once cooled, use a serrated knife to slice each log into 1/2-inch thick slices.
- Arrange the slices, cut-side down, about 1 inch apart, on the prepared baking sheet.
- Bake for 10-15 minutes, flipping halfway through, until the biscotti are golden brown and crisp.
- Let the biscotti cool slightly on the baking sheet before transferring them to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
38g
Fat
5g
Carbs
6g
