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Hazelnut Biscotti

Diabetic Hazelnut Biscotti Recipe from Diabetic Gourmet Magazine. DiabeticGourmet.com

A combination of chopped hazelnuts and hazelnut syrup is used to make these scrumptious biscotti. They'll keep fresh for 5 days making them ideal gifts.

Yield: 48 servings
Serving size: 1 biscotti
Ratings Rating: 3.00, 2 Votes | Read Comments
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Ingredients

  • 1/2 cup chopped hazelnuts
  • 1/2 cup canola oil
  • 2/3 cup Splenda No Calorie Sweetener, Granulated
  • 3 tablespoons white granulated sugar
  • 2 eggs
  • 3 tablespoons sugar free hazelnut syrup
  • 2 cups all-purpose flour
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/3 cup nonfat dry milk
  • 2 tablespoons Mini Chocolate Chips, melted (optional)

Directions

  1. Preheat oven to 350 degrees F. Spray a cookie sheet or jellyroll pan with baking spray and set aside.
  2. Spread hazelnuts in a shallow pan and toast in preheated 350 degrees F oven for 7-10 minutes. Remove hazelnuts from the oven and cool.
  3. Mix the oil, Splenda Granulated Sweetener and sugar together in a large mixing bowl. Add eggs, one at a time, mixing well after each addition. Add hazelnut syrup and mix well. Set aside.
  4. Mix flour, baking powder, baking soda, and nonfat dry milk in a medium mixing bowl.
  5. Pour the flour mixture into the oil and egg mixture and stir until blended. Add hazelnuts and mix until just blended. Refrigerate dough 1 hour or until stiff.
  6. Divide dough in half. Roll each half into a log approximately 3 1/2 inches wide by 12 inches long. Place the logs on the prepared sheet 2 inches apart.
  7. Bake in a preheated 350 degrees F oven for 20-25 minutes.
  8. Remove from oven and cool for 5 minutes. Cut the loaves with a sharp knife into 48 slices, approximately 1/2 inch wide. Cool completely.
  9. If desired, lay slices on their sides and drizzle with melted chocolate chips.
  10. Store in airtight containers. Cookies will stay fresh up to 5 days.

Nutritional Information (Per Serving)
Calories:60
Calories from Fat:30
Protein:1g
Sodium: 30 mg
Cholesterol:10 mg
Fat: 3.5g
Saturated Fat: 2g
Dietary Fiber:0g
Sugars: 2g
Carbohydrates: 6g

Source: Splenda



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