Diabetic Dunking Biscotti

Recipe by Kitty_Pile_Up
READY IN: 40mins
SERVES: 21
YIELD: 42 cookies
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • In bowl combine flour, sweetener, baking powder nutmeg, cinnamon and salt.
  • In another bowl cream margarine and sugar until fluffy. Beat in eggs , vanilla and almond extracts. Stir in flour mixture and nuts. (Hands work well here).
  • Divide dough in half. Shape into 2 logs 2 inches (5cm) wide and 12inches(30cm) long.
  • Spray baking sheet with nonstick coating. Bake bars at 325 degrees ( 160C) for about 25 minute or until golden brown. Remove and cool for 5 minutes.
  • Cut each bar (diagonally) into 21 slices about ½ inch (1cm) thick. Lay slices on baking sheet: return to 300F (150C) oven and bake 10 minutes more to dry. Remove to wire rack to cool completely before storing in airtight container.
  • Kitchen tip:
  • Roast hazelnuts in a shallow pan in 350°F.
  • (180C) oven for 10 minutes. Rub the warm nuts vigorously in a tea towel to remove the bitter skins.
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