Pistachio Biscotti (Diabetic)

"Yummy and perfect on holiday cookie trays but are good any day of the year. Be sure to use the green pistachio's! (that is if you can find then). The recipe claims to make 84 pieces, this only makes 84 cookies in my dreams, but thats the story of my life. In my world you'll get a lot less but your yield will really depend on the size you want the cookies to be."
 
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photo by PaulaG photo by PaulaG
photo by PaulaG
photo by Maggie photo by Maggie
photo by PaulaG photo by PaulaG
Ready In:
40mins
Ingredients:
8
Serves:
84
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ingredients

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directions

  • Preheat oven to 325 degrees F. Lightly spray two cookie sheets; set aside. In a large bowl combine flour, baking powder, salt, and Splenda. Make a well in the center of the flour mixture. Place EggBeaters (You may need another 1/4 cup of EggBeaters depending on the asorbtion of the flour) in the well and stir into the flour mixture. Add butter and, vanilla, stir until dough starts to form a ball. Stir in nuts.
  • Turn the dough out onto a lightly floured surface; divide into three equal portions. Shape each portion into a 14-inch-long log. Place logs about 3 inches apart on prepared cookie sheets; flatten logs slightly until about 1-1/2 inches wide. Bake 25 to 30 minutes or until firm and light brown. Remove from oven and place cookie sheets on wire racks; cool 15 minutes.
  • Transfer logs to cutting board. Use a serrated knife to cut each roll diagonally into 1/2-inch slices. Place slices, cut sides down, on cookie sheets. Bake for 10 minutes. Turn cookies over; bake 10 to 15 minutes more or until crisp and golden brown. Transfer to a wire racks and let cool.
  • Makes about 84 cookies.

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Reviews

  1. Sydney Mike
    I love making biscotti & we both enjoy eating it no end, so your recipe was a welcome addition to my kitchen workings! Easy enough to put together, & a definite delight to devour! I usually like to bake them a little less than the recipe gives so that they aren't totally dry, mostly because I'm not a dunker but eat them as a regular cookie! Will be making them again, for sure! Thanks for posting the recipe! [Tagged & made in Please Review My Recipe]
     
  2. MarraMamba
    oh gosh, i completely forgot to review these!!!! I made them for a christmas present to a biscotti lover and they were wonderful. Got so busy wrapping them and other biscotti's. Loved them even though i only got to eat two and the recipient adored them!
     
  3. Maggie
    This came out really well and with just a hint of a Splenda aftertaste (we always taste it, though), but plenty of yummy pistachio flavor. I made just 1/3 of the recipe to give it a try before making as part of a gift basket, so I scaled to 28 servings, and that actually only made about 12 cookies. The log was not as big around as I expected, but I guess these are more cookie-sized biscotti rather than the full-sized version I've seen, and the smaller portions are more in line with the diet of the person I'm giving these to as a gift anyway, so I'll make them the same again. In the quart-sized mason jar I'm using in the gift basket, I could fit about 12-14 of these cookies. Thank you for sharing this great diabetic diet friendly recipe that's also super yummy!
     
  4. PaulaG
    I haven't had much luck in the past making biscotti. This recipe went together very nicely and the directions were wonderful. I did use the additional 1/4 cup egg substitute and 1/2 Splenda and 1/2 granulated sugar for the sweetener. The dough was difficult for me to shape into a nice smooth log until I decided to dampen my hands slightly and it worked like a charm. To give them a more festive feel, I melted a small amount of white chocolate (approximately 1/4 cup), dipped the tip of the cookie in and then dipped them into crushed pistachios and some into hard peppermint candy that was finely crushed. My yield was 60 something cookies. There is no way I could get 84. I will make these again. DH thanks you!
     
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Tweaks

  1. PaulaG
    I haven't had much luck in the past making biscotti. This recipe went together very nicely and the directions were wonderful. I did use the additional 1/4 cup egg substitute and 1/2 Splenda and 1/2 granulated sugar for the sweetener. The dough was difficult for me to shape into a nice smooth log until I decided to dampen my hands slightly and it worked like a charm. To give them a more festive feel, I melted a small amount of white chocolate (approximately 1/4 cup), dipped the tip of the cookie in and then dipped them into crushed pistachios and some into hard peppermint candy that was finely crushed. My yield was 60 something cookies. There is no way I could get 84. I will make these again. DH thanks you!
     

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