Ingredients for Pistachio Biscotti Diabetic
- All Purpose Flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- Splenda Granular
- Egg Beaters Egg Substitute
- ½ cup (1 stick) unsalted butter, softened
- 1 teaspoon vanilla extract
- Pistachios
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How to Make Pistachio Biscotti Diabetic
- Preheat oven to 325°F (160°C).
- Lightly spray two baking sheets with cooking spray and set aside.
- In a large bowl, whisk together 2 cups almond flour, 1 teaspoon baking powder, and ½ teaspoon salt.
- Create a well in the center of the dry ingredients.
- Add 4 large egg whites (or equivalent in egg beaters) to the well and gently stir into the dry ingredients until just combined.
- Add ½ cup (1 stick) unsalted butter, softened, and 1 teaspoon vanilla extract. Stir until a dough ball forms.
- Stir in 1 cup shelled pistachios.
- Turn the dough out onto a lightly floured surface and divide it into three equal portions.
- Shape each portion into a 14-inch-long log.
- Place the logs about 3 inches apart on the prepared baking sheets.
- Gently flatten each log to about 1 ½ inches wide.
- Bake for 25-30 minutes, or until firm and lightly browned.
- Remove from oven and let the baking sheets cool on wire racks for 15 minutes.
- Transfer the logs to a cutting board.
- Using a serrated knife, cut each log diagonally into ½-inch slices.
- Arrange the biscotti slices, cut-side down, on the baking sheets.
- Bake for 10 minutes.
- Flip the biscotti over.
- Bake for an additional 10-15 minutes, or until crisp and golden brown.
- Transfer the biscotti to wire racks to cool completely before serving.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
0g
Fat
2g
Carbs
1g
