Chocolate Chip-Almond Biscotti

Chocolate Chip-Almond Biscotti

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From: Diabetic Living Magazine

Studded with chocolate and nuts, these crisp cookies are sure to entice bake sale patrons. Help buyers gauge how to fit this treat into a diabetes-friendly meal plan by labeling each pack with the calorie and carb count per cookie.

Ingredients 30 servings

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Original recipe yields 30 servings
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Nutrition per serving may change if servings are adjusted.
  • ⅛ teaspoon canola oil
  • 1¼ cups whole-wheat flour
  • ½ cup all-purpose flour
  • ½ cup sugar (see Tip)
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • ¾ cup miniature semisweet chocolate pieces
  • ½ cup chopped or sliced almonds
  • ½ refrigerated or frozen egg product, thawed
  • 2 tablespoons butter, melted
  • 1 teaspoon almond extract

Preparation

  • Prep

  • Ready In

  1. Preheat oven to 325°F. Lightly grease a large cookie sheet with the canola oil or line with parchment paper; set aside. In a large bowl combine flours, sugar, baking powder and salt. Stir in chocolate pieces and almonds. Make a well in the center of the flour mixture; set aside.
  2. In a small bowl whisk together egg, butter and almond extract. Pour egg mixture into the well in flour mixture; stir to combine. Using your hands, gently knead dough until it comes together. Divide in half.
  3. On a lightly floured surface, roll each dough half into a 10-inch-long log. Place logs on prepared cookie sheet about 3 inches apart. Flatten each log so it is about 2 inches wide; press in short ends to make even. Bake 25 to 30 minutes or until firm and lightly browned.
  4. Cool completely on the baking sheet. Transfer to a cutting board. Using a serrated knife, cut each log diagonally into 15 slices, each about ½-inch thick. Place slices, cut sides down, on the same cookie sheet. Bake in the 325°F oven 10 minutes. Turn slices over. Bake 10 minutes more. Transfer to a wire rack; cool completely.
  • Tip: We do not recommend using a sugar substitute for this recipe.

Nutrition information

  • Serving size: 1 biscotti
  • Per serving: 84 calories; 3 g fat(2 g sat); 1 g fiber; 13 g carbohydrates; 2 g protein; 10 mcg folate; 2 mg cholesterol; 7 g sugars; 33 IU vitamin A; 0 mg vitamin C; 18 mg calcium; 0 mg iron; 70 mg sodium; 40 mg potassium
  • Carbohydrate Servings: 1
  • Exchanges: 1 starch, ½ fat

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