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diabetic dunking biscotti


my friend gave me this wonderful diabetic biscotti recipe. each serving: 2 cookies ½ starch choice ½ sugar choice 1 fats and oils choice, 13 g carbohydrates, 5 g total fat, 2 g. protein 1 g saturated fat,79 g sodium,1 g fiber and 101 cal. i just love these cookies !


# # # # # # # # # # # # #


  • Carbohydrates: 111.5
  • Fats: 6.0
  • Dietary Fiber: 23.0
  • Minerals: 4.0
  • Proteins: 4.0
  • Vitamins: 3.0
  • Water: 5.0


  1. In bowl combine flour
  2. Sweetener
  3. Baking powder nutmeg
  4. Cinnamon and salt
  5. In another bowl cream margarine and sugar until fluffy
  6. Beat in eggs
  7. Vanilla and almond extracts
  8. Stir in flour mixture and nuts
  9. Divide dough in half
  10. Shape into 2 logs 2 inches wide and 12inches long
  11. Spray baking sheet with nonstick coating
  12. Bake bars at 325 degrees for about 25 minute or until golden brown
  13. Remove and cool for 5 minutes
  14. Cut each bar into 21 slices about inch thick
  15. Lay slices on baking sheet: return to 300f oven and bake 10 minutes more to dry
  16. Remove to wire rack to cool completely before storing in airtight container
  17. Kitchen
  18. Roast hazelnuts in a shallow pan in 350f
  19. Oven for 10 minutes
  20. Rub the warm nuts vigorously in a tea towel to remove the bitter skins

Step 16

Total Time in Minute 40

Ingredients Count 12

cooking diabetic dunking biscotti

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All-purpose flour

Sugar substitute

Baking powder

Ground nutmeg



Soft margarine

Granulated sugar


Vanilla extract

Almond extract


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