Best Diabetic Lemon Biscotti Recipes

LEMON ALMOND BISCOTTI

Steps:

• Preheat oven to 375 degrees.
• Beat margarine in bowl.
• Add sugar, lemon rind, baking powder, baking soda, salt and eggs.
• Beat until well blended.
• Beat in flour to crumb texture.
• Dough will be fairly dry.
• Stir in almonds.
• Kneading the dough slightly, shape into two 9-inch logs.
• Flatten logs to 1 1/2-inch thick.
• Place on a nonstick baking sheet and bake for 20 minutes.
• Remove from oven and cool 1 hour.
• Slice crosswise into 16 1/2-inch slices per roll.
• Place cut side down on baking sheet and bake 8 minutes.
• Flip biscotti over and bake 8 minutes more or until crisp and golden.
• Cool.
• Store in air-tight container for up to three days.

SUGAR FREE BISCOTTI RECIPE

Steps:

• Preheat the oven to 350. Prep a rimmed baking sheet for nonstick. I use parchment paper. In a medium bowl, use a whisk or a for to mix together the almond flour and baking powder.
• Next, in a mixing bowl, beat together the sugar alternative and the butter until creamy. Add the eggs one at a time and then add the extracts. Stir in the dry ingredients from the first bowl until just blended. Then fold in the almond slivers. Form the dough into a log that is about 12" long and 3" wide (give or take). The dough will be crumbly and you will need to use your hands. Bake for 35-40 minutes or until golden before removing from the oven and allowing to cool for 30 minutes.
• Once the baked biscotti has cooled you can slice it diagonally into ½-3/4" slices and then place them cut side down on the baking sheet. Return the biscotti to the oven and bake for another 10-15 minutes or until the bottoms are golden brown. Transfer the biscotti to a cooling rack to cool. Top your biscotti with your choice of ingredients and serve.

DIABETIC LEMON BISCOTTI

Steps:

• Preheat oven to 325°F (160°C). Line a baking sheet with parchment paper.
• In a food processor or in a mixing bowl, combine flour, sugar substitute, and baking powder. Add the margarine and pulse until mixture forms fine crumbs (if working in a bowl, cut in margarine with a pastry blender or two knives).
• Add egg, lemon zest, and lemon juice.
• Pulse until mixture forms a dough around the blade (mixing in a bowl, stir until moistened and gathers into dough).
• Turn dough out onto a lightly floured work surface.
• Knead 2 or 3 times, adding additional flour if needed (dough should be sticky).
• Form dough into a log about 2 inches (5 cm) in diameter, transfer log to the prepared baking sheet.
• Bake for 20 minutes.
• Remove from oven and let cool on the baking sheet, set on a rack for 15 minutes, reduce oven temperature to 275°F (135°C).
• With a sharp knife, cut the log diagonally into 1/2-inch (1.25 cm) slices then cut each slice in half.
• Arrange the half slices, standing upright on the baking sheet and bake for another 10 minutes.
• Transfer biscotti to wire racks to cool. Once cool, store in airtight containers until ready to serve.

DIABETIC DUNKING BISCOTTI

Steps:

• In bowl combine flour, sweetener, baking powder nutmeg, cinnamon and salt.
• In another bowl cream margarine and sugar until fluffy. Beat in eggs , vanilla and almond extracts. Stir in flour mixture and nuts. (Hands work well here).
• Divide dough in half. Shape into 2 logs 2 inches (5cm) wide and 12inches(30cm) long.
• Spray baking sheet with nonstick coating. Bake bars at 325 degrees ( 160C) for about 25 minute or until golden brown. Remove and cool for 5 minutes.
• Cut each bar (diagonally) into 21 slices about ½ inch (1cm) thick. Lay slices on baking sheet: return to 300F (150C) oven and bake 10 minutes more to dry. Remove to wire rack to cool completely before storing in airtight container.
• Kitchen tip:.
• Roast hazelnuts in a shallow pan in 350°F.
• (180C) oven for 10 minutes. Rub the warm nuts vigorously in a tea towel to remove the bitter skins.

LOW FAT LEMON BISCOTTI

Steps:

• Pre-heat oven to 350°F and prepare a baking pan 13-15 inches long with iether cooking spray or parchment.
• Combine wet ingredients: honey, water, lemon juice and zest, vanilla and set aside.
• Combine dry ingredients including cranberries and almonds and stir to combine.
• Add wet mix to dry and stir till all ingredients are combined into dough.
• Divide dough in half and make 2 logs 12-15 inches long; space well apart on pan.
• Bake at 350°F for about 30 minutes till light golden color.
• Cool for 2 minutes and slice logs diagonally at 1/2 inch or thinner intervals with a sharp knife.
• Place biscotti cut side down on pan and bake about 15 minutes at 300°F until lightly colored and dry.
• Allow to cool in the pan and store in an airtight container.

DIABETIC HOLIDAY BISCOTTI

Steps:

• Beat butter in a large mixing bowl with an electric mixer on medium to high speed for 30 seconds.
• Add baking powder, baking soda, and salt; beat until combined.
• Beat in the 3/4 cup egg whites, vanilla, and almond extract until combined. Beat in as much of the flour as you can with the mixer, adding the Splenda with the first two flour additions.
• Stir in any remaining flour; the anise and fennel seeds; and the cranberries, pistachios, and apricots with a wooden spoon.
• Cover and refrigerate for 2 hours or till dough is easy to handle.
• Preheat oven to 350 degrees F.
• Divide dough in half. Shape each half into a 12-inch-long log 1-1/2 inches in diameter.
• Place logs at least 3 inches apart on a lightly greased cookie sheet. Flatten each log slightly to 3/4-inch thickness.
• Combine egg and 1 tablespoon water.
• Brush over logs.
• Bake in preheated oven for 25 to 30 minutes or till light brown.
• Cool logs on cookie sheet 1 hour or till completely cool.
• When logs are cool, preheat oven to 325 dgrees F. Transfer logs to a cutting board.
• Cut each log diagonally into 1/2-inch-thick slices.
• Lay slices down on cookie sheets.
• Bake in the preheated oven for 5 minutes.
• Turn slices over, and bake 5 minutes more or till dry and crisp.
• Remove and cool on wire racks. Makes about 48.
• TO STORE:: Place in layers separated by waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.

ALMOND AND LEMON BISCOTTI

Steps:

• Preheat the oven to 325 degrees.
• In a large bowl, whisk together the flour, cornmeal, baking powder, and salt.
• In another large bowl, beat the sugar and eggs until pale yellow, about 3 minutes.
• Mix in the lemon zest and then the flour, and beat until just blended. (The dough will be sticky).
• Stir in the almonds. Let the dough rest for 5 minutes.
• Line a large baking sheet with parchment paper. Divide the dough evenly into 2 equal mounds and place on the baking sheet. With moist hands, space the dough evenly apart and form into 2 (9 by-3-inch) logs.
• Bake for 35 minutes until lightly browned. Cool for 5 minutes.
• Using a serrated knife, cut the logs crosswise into 3/4-inch-thick diagonal slices. Arrange the biscotti cut side down on the same baking sheet. Bake until the cookies are pale golden, about 25 minutes. Let cool completely.
• To make the chocolate for dipping: Melt the chocolate in a heat proof bowl over a pot of simmering water stirring until melted. (or cheat and microwave- 20 seconds at a time stirring each time until mostly melted, then just keep stirring, they should melt all the way. If you keep going until they are melted smooth sometimes you can burn them!).

LEMON PISTACHIO BISCOTTI

Steps:

• FOR THE COOKIE ~ Preheat oven to 375 degrees F & lightly grease several cookie sheets or 1 LARGE one.
• In large mixing bowl, beat butter with electric mixer on medium-high speed for 30 seconds.
• Add sugar, baking powder & salt, beating to cimbine & scraping sides of bowl occasionally.
• Beat in eggs & vanilla until combined.
• Beat in lemon zest & as much of the flour as you can with the mixer.
• Using a wooden spoon or your hands, stir or knead in remaining flour & pistachio nuts.
• On lightly floured surface, divide dough into 3 equal portions.
• Shape each portion into an 8-inch-long loaf.
• Flatten loaves to about 2 1/2 inches wide, & place them at least 3 inches apart on prepared cookie sheet(s).
• Bake 20-25 minutes or until golden brown & tops are cracked. (Loaves will spread slightly.).
• Cool on cookie sheet for 30 minutes,
• When cooled, preheat oven to 325 degrees F, then transfer loaves to a cutting board to cut each loaf into 1/2-inch-thick slices.
• Place slices, cut sides down on previously used cookie sheet(s), & bake 8 minutes.
• Turn slices over & bake 8-10 minutes more or until dry & crisp.
• Transfer to wire rack & cool.
• FOR THE ICING ~ In a small mixing bowl, stir together sifted powdered sugar & 1 teaspoon lemon zest.
• Stir in enough lemon juice (or milk) to make icing of drizzling consistency.
• Either dip 1/4 of one end of each cookie into icing OR drizzle each with icing.