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diabetic holiday biscotti


for a coffee-lovers gift, team these homemade coffeehouse pleasures with a bag of coffee beans and a pretty mug. times given do not include chill or cool times which = 3 hrs (although, personally, i have yet to let biscotti cool for an hour before slicing)


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


  • Carbohydrates: 48.8
  • Fats: 3.0
  • Dietary Fiber: 4.0
  • Minerals: 2.0
  • Proteins: 3.0
  • Vitamins: 3.0
  • Water: 2.0


  1. Beat butter in a large mixing bowl with an electric mixer on medium to high speed for 30 seconds
  2. Add baking powder
  3. Baking soda
  4. And salt
  5. Beat until combined
  6. Beat in the 3 / 4 cup egg whites
  7. Vanilla
  8. And almond extract until combined
  9. Beat in as much of the flour as you can with the mixer
  10. Adding the splenda with the first two flour additions
  11. Stir in any remaining flour
  12. The anise and fennel seeds
  13. And the cranberries
  14. Pistachios
  15. And apricots with a wooden spoon
  16. Cover and refrigerate for 2 hours or till dough is easy to handle
  17. Preheat oven to 350 degrees f
  18. Divide dough in half
  19. Shape each half into a 12-inch-long log 1-1 / 2 inches in diameter
  20. Place logs at least 3 inches apart on a lightly greased cookie sheet
  21. Flatten each log slightly to 3 / 4-inch thickness
  22. Combine egg and 1 tablespoon water
  23. Brush over logs
  24. Bake in preheated oven for 25 to 30 minutes or till light brown
  25. Cool logs on cookie sheet 1 hour or till completely cool
  26. When logs are cool
  27. Preheat oven to 325 dgrees f
  28. Transfer logs to a cutting board
  29. Cut each log diagonally into 1 / 2-inch-thick slices
  30. Lay slices down on cookie sheets
  31. Bake in the preheated oven for 5 minutes
  32. Turn slices over
  33. And bake 5 minutes more or till dry and crisp
  34. Remove and cool on wire racks
  35. Makes about 48
  36. To store:: place in layers separated by waxed paper in an airtight container
  37. Cover
  38. Store at room temperature for up to 3 days or freeze for up to 3 months

Step 29

Total Time in Minute 65

Ingredients Count 15

cooking diabetic holiday biscotti

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Splenda granular

Baking powder

Baking soda


Egg white


Almond extract

All-purpose flour

Anise seed

Fennel seed

Dried cranberries


Dried apricot


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