Ingredients for Diabetic Cinnamon Sour Cream Biscotti
- Unbleached Flour
- Splenda Sugar Substitute
- 1 teaspoon baking powder
- Baking Soda
- 1 teaspoon ground cinnamon
- Margarine
- Unsweetened Applesauce
- Vanilla
- Egg White
- 1 cup fat-free sour cream
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How to Make Diabetic Cinnamon Sour Cream Biscotti
- Preheat oven to 325°F (160°C). Line a baking sheet with parchment paper.
- In a large bowl, cream together the fat-free sour cream and sugar until smooth.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- In a separate bowl, whisk together the flour, cinnamon, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Spread the dough onto the prepared baking sheet into a rough rectangle, about 12x6 inches.
- Bake for 25-30 minutes, or until the edges are lightly golden brown and a toothpick inserted into the center comes out with a few moist crumbs.
- Remove from oven and let cool completely on the baking sheet.
- Reduce oven temperature to 300°F (150°C).
- Once cooled, carefully slice the baked dough lengthwise into 1/2-inch thick slices.
- Arrange the slices on the baking sheet, cut side down.
- Bake for 10-12 minutes, then flip and bake for another 10-12 minutes, or until golden brown and crisp.
- Let cool completely on a wire rack before serving.
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
1g
Fat
3g
Carbs
4g
