• 1-3/4 cups all-purpose flour
  • 3/4 cup granulated sugar (or Splenda for Baking)
  • 1 tablespoon baking powder
  • 2 tablespoons finely grated lemon zest
  • 3/4 cup coarsely chopped almonds
  • 2 eggs
  • 1/3 cup olive oil
  • 1 teaspoon vanilla
  • 1/2 teaspoon almond extract


  1. Preheat oven to 325 degrees F. Line a cookie sheet with parchment paper or spray with nonstick cooking spray.
  2. In a bowl, mix together flour, sugar (or Splenda), baking powder, lemon zest and almonds. Make a well in the center.
  3. In another bowl, whisk eggs, oil, vanilla, and almond extract. Pour into well and mix until a soft, sticky dough forms.
  4. Divide dough in half. Shape into two rolls about 10 inches long. Place about 2 inches apart on prepared cookie sheet. Bake in preheated oven for 20 minutes.
  5. Cool on sheet for 5 minutes, then cut into slices 1/2 inch thick. Return to sheet and bake for 10 minutes. Turn slices over and bake for 10 minutes more. Immediately transfer to wire racks.

Recipe Yield: Yield: Makes about 3 dozen Serving size: 1 Biscotti

Nutritional Information Per Serving:

Calories: 78
Fat: 4 grams
Fiber: 1 grams
Sodium: 24 milligrams
Cholesterol: 12 milligrams
Protein: 2 grams
Carbohydrates: 10 grams

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Diabetic Exchanges

1/2 Starch, 1/2 Fat

Book Title: America's Everyday Diabetes Cookbook