Chocolate Almond Biscotti - 10g Carbs
Yield: 20 servings
From: Diabetes Cookbook for Dummies
Nonstick cooking spray
1/2 cup almonds, toasted and roughly chopped
1/2 cup all-purpose flour
1/3 cup whole-wheat flour
1/4 cup unsweetened cocoa powder
2 tsp instant coffee crystals
1/2 tsp baking soda
1/8 tsp salt
1/2 cup Splenda for Baking
1 egg
1 egg white
1 tsp vanilla extract
1 tspn almond extract
Preheat the oven to 350 degrees F. Line a large baking sheet
with aluminum foil. Spray the foil with nonstick cooking spray.
In a food processor, combine 1/4 cup of the almonds and the
all-purpose flour, whole-wheat flour, cocoa powder, coffee
crystals, baking soda, and salt. Process until the nuts are
finely ground, approximately 2 minutes. Transfer the mixture
to a large mixing bowl.
In the food processor, combine the Splenda, egg, egg white,
vanilla extract, and almond extract. Mix until the mixture is
slightly thickened, roughly 2 minutes. Add the egg mixture to
the flour mixture in the mixing bowl. Stir in the remaining
1/4 cup almonds.
Use half the batter form a log (approximately 5 to 7 inches long)
on one-half of the foil-lined baking sheet. Repeat with the
remaining dough on other half of the baking sheet. Bake until
firm, approximately 15 minutes. Cool approximately 10 minutes.
Reduce the oven temperature to 300 degrees.
Place the logs on a cutting board. Using a serrated bread knife,
cut each log into approximately 10-1/2-inch diagonal slices.
Return the slices to the baking sheets. Bake until the cut sides
feel dry to the touch, approximately 20 minutes. Cool completely
and store in an airtight container.
Nutritional Information Per Serving (1 biscotti):
60 Calories, 2g Fat, 11mg Cholesterol, 30mg Sodium, 10g Carbs,
2g Protein
Diabetic Exchanges: 1 Starch