Almond Biscotti

Almond Biscotti

Serves: 16
 
 
Dessert Recipes
0 ratings
 
from Diabetes Cookbook by
 
Ingredients
Ingredients
To make Almond Biscotti, you'll need:
  • 200g finely chopped almonds
  • 20g Triple Zero sweetener
  • 2 tbsp. butter
  • 4 egg whites
  • 2 tsp. almond extract
  • 200g self-raising flour
  • 2 tsp. baking powder
  • Pinch of salt

Method

  • Preheat oven to 190°c/Gas Mark 5.  
  • Place almonds in baking tray and bake for 5 minutes until golden brown. Be careful not to burn them and set aside. 
  • In a bowl beat the Triple Zero sweetener and butter with a wooden spoon until smooth. 
  • Crack the eggs and separate them by letting the whites dribble into a bowl whilst holding the yolks in the shell halves. Lightly beat them with whisk. 
  • Add in the egg whites and almond extract to the Triple Zero sweetener and butter, mixing well. 
  • Then combine the flour, baking powder and salt in another bowl. 
  • Stir the egg white/Triple Zero mixture and almonds into the flour mixture until it has combined well and forms a dough.
  • Grease two 9x5-inch loaf tins and evenly divide the dough between them. 
  • Spread the dough evenly with wet fingers and bake for 15 minutes. 
  • Take out from the oven and turn onto a chopping board.
  • Once the loaves are cool, cut each into 16, 1 inch thick slices. 
  • Lay the slices on some greaseproof paper on a baking tray. 
  • Bake for 5 minutes and turn over; bake for a further 5 minutes. The biscuits should become crisp and brown. 
  • Serve warm or leave to cool. 
  • You can store biscotti in an airtight container for up to a week. 
Nutritional Facts (Per Serving)
Calories 149 | Total fat 7.8g | Saturated Fat 1.3g | Carbohydrates 13.8g | Fibre 1.5g | Protein 3.5g
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