My wife is a type two diabetic. This year I developed a biscotti recipe (an adaptation from several biscotti recipes I've read) so she could enjoy some holiday treats along with the rest of us. I don't know if this recipe is suitable for other diabetics (she's a type two under excellent control) but I thought I'd share it just in case anyone else is interested is giving it a try.
Ingredients:
1 3/4 cups all purpose flour
sifted together with:
3/4 tsp baking powder and 1/2 tsp kosher salt
1/2 stick unsalted butter
1/8 cup Sugar Twin "spoonable" brown sugar replacement
1/3 cup Splenda (or Altern from Walmart)
3 large fresh eggs
3 Tbsp anise seed
1/2 cup whole almonds
Creme the butter (at room temp.) brown sugar and sugar substitute in the bowl of a free standing mixer with paddle attachment on low speed to a fluffy consistency. Add the anise seed, flour/salt/baking powder mixture and the eggs and beat until all ingredients come together. Be careful not to overwork the dough. The dough may be a bit too "sticky" at this point (depending on the size of your eggs) and the flour may need to be increased by a very small amount.
Add the almonds to the dough and continue mixing to thoroughly distribute the nuts throughout the dough.
Remove the dough to a floured board and shape into a ball, then flatten the ball to about 3/4 inch thick. Put the dough in the refrigerator for about two or three hours.
Preheat the oven to 350 degrees.
(At this point it might be a good idea to put on some laytex gloves)
Roll the dough into a cylindrical shape about 3 inches in diameter and place the roll onto parchment paper on a cookie sheet.
Press down on the dough to flatten it (to about 1/2 - 3/4 inch thickness) and bake this in the 350 degree oven for about 50 - 60 minutes or until an instant read thermometer placed into the center at one end of the loaf reads 204 degrees.
Remove the loaf from the oven and cool completely.
Preheat oven to 300 degrees
Using an electric knife or serrated edge bread knife, cut (saw) the loaf into thick slices (about 1/2 inch seems to work well) and place the slices on a parchment lined baking sheet. Put these into the 300 degree oven and toast about thirty minutes on each side or until golden brown.
Just be sure to turn them at least once during this toasting period.
Remove from oven and cool before placing into a cookie jar.
Makes about one dozen pieces of biscotti.
Ingredients:
1 3/4 cups all purpose flour
sifted together with:
3/4 tsp baking powder and 1/2 tsp kosher salt
1/2 stick unsalted butter
1/8 cup Sugar Twin "spoonable" brown sugar replacement
1/3 cup Splenda (or Altern from Walmart)
3 large fresh eggs
3 Tbsp anise seed
1/2 cup whole almonds
Creme the butter (at room temp.) brown sugar and sugar substitute in the bowl of a free standing mixer with paddle attachment on low speed to a fluffy consistency. Add the anise seed, flour/salt/baking powder mixture and the eggs and beat until all ingredients come together. Be careful not to overwork the dough. The dough may be a bit too "sticky" at this point (depending on the size of your eggs) and the flour may need to be increased by a very small amount.
Add the almonds to the dough and continue mixing to thoroughly distribute the nuts throughout the dough.
Remove the dough to a floured board and shape into a ball, then flatten the ball to about 3/4 inch thick. Put the dough in the refrigerator for about two or three hours.
Preheat the oven to 350 degrees.
(At this point it might be a good idea to put on some laytex gloves)
Roll the dough into a cylindrical shape about 3 inches in diameter and place the roll onto parchment paper on a cookie sheet.
Press down on the dough to flatten it (to about 1/2 - 3/4 inch thickness) and bake this in the 350 degree oven for about 50 - 60 minutes or until an instant read thermometer placed into the center at one end of the loaf reads 204 degrees.
Remove the loaf from the oven and cool completely.
Preheat oven to 300 degrees
Using an electric knife or serrated edge bread knife, cut (saw) the loaf into thick slices (about 1/2 inch seems to work well) and place the slices on a parchment lined baking sheet. Put these into the 300 degree oven and toast about thirty minutes on each side or until golden brown.
Just be sure to turn them at least once during this toasting period.
Remove from oven and cool before placing into a cookie jar.
Makes about one dozen pieces of biscotti.
