Ingredients for Diabetic Holiday Biscotti
- 1 cup (2 sticks) unsalted butter, softened
- Splenda Granular
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- Egg White
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- All Purpose Flour
- Anise Seed
- Fennel Seed
- Dried Cranberries
- 1/2 cup shelled pistachios, roughly chopped
- Dried Apricot
- 1 large egg, beaten with 1 tablespoon water
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How to Make Diabetic Holiday Biscotti
- Preheat oven to 350°F (175°C).
- Cream together the softened butter and Splenda in a large bowl until light and fluffy.
- Add baking powder, baking soda, and salt; mix well.
- Beat in the egg whites, vanilla extract, and almond extract until combined.
- Gradually add the flour, incorporating in two additions with the Splenda.
- Stir in the remaining flour, anise seeds, fennel seeds, cranberries, pistachios, and apricots until just combined.
- Cover the dough and refrigerate for at least 2 hours, or until firm enough to handle.
- Divide the dough in half. Shape each half into a 12-inch long log, about 1 1/2 inches in diameter.
- Place logs 3 inches apart on a lightly greased baking sheet.
- Flatten each log slightly to 3/4-inch thickness.
- Brush the tops of the logs with the egg wash (beaten egg and water).
- Bake for 25-30 minutes, or until lightly golden brown.
- Remove from oven and let cool completely on the baking sheet for at least 1 hour.
- Preheat oven to 325°F (165°C).
- Transfer the cooled logs to a cutting board and cut each log diagonally into 1/2-inch thick slices.
- Arrange the slices cut-side down on ungreased baking sheets.
- Bake for 5 minutes.
- Flip the biscotti and bake for another 5 minutes, or until dry and crisp.
- Remove from oven and let cool completely on a wire rack.
- Store in an airtight container at room temperature for up to 3 days or freeze for up to 3 months.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
4g
Fat
3g
Carbs
2g
