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Diabetes-Friendly Recipes

Easy Biscotti

(makes about 30 cookies)

2 1/2tablespoons (37.5 ml) fructose
1/2cup (118 ml) egg substitute or 1 large egg plus 2 egg whites
4tablespoons (60 g) softened margarine
juice and grated zest of 1 lemon
1/8teaspoon (.6ml) almond extract
1 1/2cups 210 g) sifted unbleached flour
2 3/4teaspoons (13.75 ml) baking powder
2tablespoons (30 g) toasted almond slices
2tablespoons(30 g) raisins, plumped in 2 tablespoons (30 ml) rum, dry sherry, or orange juice
  1. Preheat the oven to 350°F (180°C), Gas Mark 4.
  2. In a mixing bowl, combine the fructose and egg. Beat until light and fluffy.
  3. Add the margarine, lemon juice, zest, almond extract, flour, and baking powder. Mix well. Fold in the almonds and raisins which you have drained well.
  4. Form the dough into a long, flattened log on a parchment lined cookie sheet. Bake for 40 minutes, or until lightly browned.
  5. Remove from cooking sheet and slice with a very sharp knife into 1/2 inch (1.5 cm) slices. Place back on the cookie sheet and broil for a minute on each side being careful not to let them burn. Or, bake then for 10 minutes on each side. Cool on a wire rack and store in an air tight container.
Per 2 biscotti:92 calories (35% calories from fat), 2 g protein, 4 g total fat (0.6 g saturated fat), 12 g carbohydrate, 1 g dietary fiber, 0 cholesterol, 139 mg sodium
Diabetic exchanges:1 carbohydrate (bread/starch), 1/2 fat



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