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.

Source: Diabetic Living Magazine


Recipe Summary test

30 mins
1 hr 15 mins


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 325 degrees 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.

  • 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.

  • 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.

  • Cool completely on the baking sheet. Transfer to a cutting board. Using a serrated knife, cut each log diagonally into 15 slices, each about 1/2-inch thick. Place slices, cut sides down, on the same cookie sheet. Bake in the 325 degrees 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 Facts

1 biscotti
85 calories; protein 1.8g; carbohydrates 12.8g; dietary fiber 0.8g; sugars 6.7g; fat 3.3g; saturated fat 1.6g; cholesterol 2mg; vitamin a iu 33.1IU; folate 9.7mcg; calcium 18.3mg; iron 0.4mg; magnesium 12.1mg; potassium 40mg; sodium 69.9mg.

1 starch, 1/2 fat