BISCOTTI COOKIES – DIABETIC FRIENDLY TWICE BAKED ALMOND COOKIES FROM ITALY
Elegant, classy, twice baked Italian almond cookies now made diabetic friendly. We have adapted a classic recipe to be low carb, zero added sugars while dramatically increasing fiber and protein to manage blood sugar. All this without sacrificing that classic taste, texture and crunch. Perfect for dipping in coffee, hot chocolate or even sweet wine, these are an amazing treat, now guilt free.
In todays video, we will are making biscotti cookies, sharing our recipe, nutrition and the impact to my blood sugar over 4 hours after tasting. Please watch BISCOTTI COOKIES – DIABETIC FRIENDLY TWICE BAKED ALMOND COOKIES FROM ITALY to enjoy this great European cookie while managing your blood sugar. #diabetes, #diabeticdiet, #lowcarb, #diabeticrecipes, #diabeticsavvy #type2diabetic, #lowsugar, #healthy #cookies #biscotti
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BISCOTTI COOKIES – DIABETIC FRIENDLY TWICE BAKED ALMOND COOKIES FROM ITALY
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BISCOTTI COOKIES – DIABETIC FRIENDLY ITALIAN TWICE BAKED COOKIES
Prep Time: 15 minutes
Cook Time: 1 hour 45 minutes
Total Time: 2 hours (including time to cool in between bakings)
Servings: 24
Author: DiabeticSAVVY
Ingredients:
3 Eggs
1 cup Splenda, granular
1 tsp Salt
½ tsp Vanilla bean paste or extract
1 T Orange Zest
2 ½ cups Carbalose flour
1 cup Almond flour
1 cup Cake flour
2 ½ tsp Baking powder
1 ¼ tsp Xanthan gum
1 ⅔ cups Almond milk, as needed
2 ½ cups sliced Almonds
INSTRUCTIONS:
Preheat oven to 325 F
Combine eggs, sugar substitute and salt. Stir together until light and slightly thickened
Fold in vanilla paste and orange zest, fold into the egg mixture
Sift together the flours, baking powder and Xanthan gum, fold into the egg mixture
Then, fold in the almonds
Using a cookie sheet lined with parchment paper, shape dough into a log 2 inches thick. Do not press down the dough, just form the log. Optional, brush with an egg wash.
Bake at 325℉ for 50 – 60 minutes, or until light golden
Let cool slightly, then slice into ½ inch thick strips. Return to cookie sheet, cut side down and bake again at 275℉ for 30 – 45 minutes. Stand cookies up half way through the baking time to further bake.
Once baked, allow to cool completely, and store in air tight container. Enjoy.
Video Link:
BISCOTTI COOKIES – DIABETIC FRIENDLY ITALIAN TWICE BAKED COOKIES
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Tools and Ingredient Resources:
Vanilla Bean Paste
Carbalose Flour
Almond Flour
Xanthan Gum