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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Chocolate Hazelnut Biscotti

Source: The Diabetes Holiday Cookbook, ©2002 by Carolyn Leontos, MS,RD,CDE, Debra Mitchell, CEPC, and Kenneth Weicker, CEC, John Wiley & Sons, Inc..

Elegant Italian cookies with chocolate chips and toasted hazelnuts.

Rating:
Prep Time:	10 minutes
Cook Time:	35 minutes
Difficulty:	Intermediate

Nutrition Facts

Makes 24 servings
Amount Per Serving

Calories	73.9

Total Carbs	9.7 g

Dietary Fiber	0.5 g

Sugars	3.9 g

Total Fat	4.3 g

Saturated Fat	2.1 g

Unsaturated Fat	0.3 g

Potassium	39.8 mg

Protein	1.8 g

Sodium	22.9 mg

Dietary Exchanges 4.3 Fat, 0.1 Meat, 0.1 Other Carbs, 0.3 Starch, 0.0 Lean Meat

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

5.0
5 tbsp salted butter 5.0
5 tbsp sweetener (sugar substitute) 2.0
2 each eggs 1.0
1 tsp vanilla extract 1.25
1 1/4 cup Flour, bread, unenriched 0.5
0 1/2 tsp low sodium baking powder 2.0
2 tbsp Cocoa Powder, unsweetened 0.25
0 1/4 cup Baking Chips, chocolate morsels, semi sweet, mini 0.25
0 1/4 cup chopped hazelnuts

Directions

Preheat the oven to 350 degrees F. Place the melted butter and Splenda® in the bowl of an electric mixer fitted with the paddle attachment. Mix together until combined. Add the eggs and vanilla and mix together.
Sift together the flour, baking powder, and cocoa and add them to the liquid ingredients.
Add the chocolate chips and hazelnuts. Mix together to form a dough.
Remove the dough from the bowl and place it on a lightly floured surface. Knead it together and roll it out into a cylinder, 12 inches long.
Place the cylinder on a cookie sheet that has been sprayed lightly with nonstick cooking spray.
Flatten the dough with the palm of your hand to form a strip 2-1/2-inches thick. Bake for 18 to 20 minutes, until set.
Remove from the oven and cool.
When the dough is cool, cut it into 1/2-inch slices and arrange them 1/2-inch apart on a cookie sheet. Rebake at 350 degrees F for 15 minutes, until crispy.