Cookies & Bars, Diabetic

Almond Biscotti (Diabetic)


  • 1/4 cup slivered almonds , finely chopped
  • 1/2 cup SPLENDA® Sugar Blend for Baking
  • 2 tbsp margarine (trans fat free)
  • 4 egg whites , lightly beaten
  • 2 tsp almond extract
  • 2 cup white whole wheat flour
  • 2 tsp baking powder
  • 1/4 tsp salt

Preheat the oven to 375 degrees F.  In a small baking pan place almonds and bake 7 to 8 minutes or until almonds are golden brown, watching carefully that almonds do not burn, and set aside. In a medium bowl beat sugar and margarine with an electric mixer at medium speed until mixture is smooth. Add egg whites and almond extract to mixture and beat until ingredients are well blended.  In a large bowl combine flour with baking powder and salt and mix together well. Take egg whites and almonds and stir into flour mixture until ingredients become well blended.  Use nonstick cooking spray to spray two 9×5-inch loaf pans. Divide dough evenly. Wet fingertips and spread half of the dough evenly onto the bottom of each pan. Bake dough for 15 minutes or until a knife inserted into center of dough comes out clean. Remove pans from oven and turn over onto a cutting board. Once loaves are cool enough to handle, cut each loaf into 16 slices about 1/2-inch-thick. Cover baking sheets with parchment paper or spray with cooking spray and place each slice on sheets. Bake slices for 5 minutes then flip slices over and bake for an additional 5 minutes or until slices are golden brown. Serve slices warm or cool them completely and store in airtight container.

Amount Per Serving – Calories 55.6   Total Carbs 9.2 g  Dietary Fiber 1 g  Sugars 1.5 g  Total Fat 0.9 g  Protein 1.5 g Sodium 66 mg

Dietary Exchanges – 1/2 Starch


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