No Sugar Biscotti Recipes
VANILLA ALMOND BISCOTTI - NO SUGAR ADDED
Splenda is perfect for this recipe - noticed NO DIFFERNCE from the sugar - so good - and by not having the sugar my diabetic son can enjoy too! We use the Biscotti Pipe-n-Bake pan but I'm sure this recipe can be used for traditional biscotti too.
Provided by HeidiRenee
Categories Dessert
Time 45m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350.
- Combine dry ingredients and set aside.
- Use mixer to beat butter and splenda till light.
- Add eggs one at a time, beating well after each.
- Add vanilla, stir.
- Remove bowl from mixer and stir in 1/2 of the flour mixture.
- Stir in milk.
- Add remaining flour mixture and combine well.
- Add chopped almonds and mix inches.
- Make into biscotti loaf or use the Pipe-N-Bake Biscotti pan like we do.
- Bake for 25-30 minutes.
- We like our biscotti soft, but if you don't you can put biscotti on a cookie sheet and return to the oven for 10 more minutes to crisp them.
- Enjoy!
CINNAMON-SUGAR BISCOTTI
Categories Cookies Dessert Bake Winter Cinnamon Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 40
Number Of Ingredients 9
Steps:
- Preheat oven to 325°F. Line 2 large baking sheets with parchment paper. Mix flour, 1 1/2 teaspoons cinnamon, baking powder and salt in medium bowl to blend. Using electric mixer, beat 1 cup sugar and butter in large bowl until fluffy. Add 1 egg; beat well. Add egg yolk; beat well. Mix in vanilla, then dry ingredients.
- Transfer dough to work surface. Divide in half. Shape each half into 9-inch-long, 1 1/2-inch-wide log. Transfer logs to baking sheets. Beat remaining egg in small bowl. Brush logs with egg. Bake until golden and firm to touch (dough will spread), about 50 minutes. Cool on baking sheets. Maintain oven temperature.
- Mix 3 tablespoons sugar and 1 teaspoon cinnamon in small bowl to blend. Using serrated knife, cut logs into 1/2-inch-wide diagonal slices. Place biscotti, cut side down, on baking sheets. Sprinkle 1/4 teaspoon cinnamon sugar over each biscotti. Bake until pale golden, about 20 minutes. Cool on racks. (Can be made 1 week ahead. Store in airtight container.)
CHOCOLATE BISCOTTI (NO BUTTER)
This recipe is given in grams; it's from a BBC food show. The dough can feel a bit crumbly but it's no problem. These are really good and chocolaty. I like to roast my hazelnuts in the oven. You make them fast and you can eat more of them since there is no butter in them good for lactose intolerants!!
Provided by MarieFromSweden
Categories Dessert
Time 40m
Yield 2 loafs, 20 serving(s)
Number Of Ingredients 8
Steps:
- Cream together the eggs with a pinch of sugar until frothy using an electric mixer.
- Spoon in the sugar little by little to make a pale yellow batter.
- Sift together flour, cocoa and baking powder; fold carefully into the egg mixture.
- Fold in nuts and chocolate.
- Chill for about 20 minutes.
- Flour hands and divide the dough into two.
- Form into logs in the length of an oven tray.
- Bake for 5 minutes in a 175°C (350°F) oven.
- Lower the temperature to 150°C (300°F) and bake for 15 minutes.
- Cut into pieces about ½-inch.
- Dry them in the oven for 15 minutes.
- When cool, store in an airtight tin.
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