Almond and Chocolate Biscotti

Diabetic Dessert Recipes: Delightful Almond and Chocolate Biscotti

Almond Biscotti

Almond Biscotti

This is a fan favorite recipe. Biscotti is a fantastic snack for everyone and the almonds add a tasty little switch-up.

Servings: 20


1/2 cup whole almonds , toasted, chopped (divided)
1/2 cup white flour
1/3 cup whole wheat flour
1/4 cup Cocoa Powder, unsweetened
2 tsp instant coffee granules
1/2 tsp baking soda
1/8 tsp salt
1/2 cup SPLENDA®, granulated
1 eggs
1 egg whites
1 tsp vanilla extract
1 tsp almond extract
1 cooking spray


1 Preheat the oven to 350 deg F. Use foil to cover a baking sheet and coat with no stick cooking spray.
2 Mix 1/4 cup almonds, all purpose flour, whole wheat flour, cocoa powder, coffee crystals, baking soda, and salt in a blender and blend for about 2 minutes, or until the almonds are ground. Pour the ingredients in a bowl.
3 Place the Splenda, egg, egg white, vanilla, and almond extract in the blender and process for approximately 2 minutes. Add the flour mix and the egg mix and stir in 1/4 cup almonds.
4 Form a log, about 5 inches long, 1/2 of the sheet using half of the batter. Repeat this step on the other half of the sheet using the rest of the batter. Place in the oven and bake for about 15 min. Let cool for at least 10 min and decrease the oven temperature to 300 deg F.
5 Use a knife to cut each log into 10 1/2 inch diagonal slices on a chopping board. Place the slices back on the sheet and bake for about 20 min, or until they are dry.


  • Calories: 30
  • Total Carbs: 5.1
  • Dietary Fiber: 0.5
  • Sugars: 0.1
  • Fat: 0.4
  • Sodium: 52.5


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