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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
1 Fat , 1/2 Other Carbs , 1/2 Starch
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 Directions
  1. 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.
  2. Sift together the flour, baking powder, and cocoa and add them to the liquid ingredients.
  3. Add the chocolate chips and hazelnuts. Mix together to form a dough.
  4. 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.
  5. Place the cylinder on a cookie sheet that has been sprayed lightly with nonstick cooking spray.
  6. 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.
  7. Remove from the oven and cool.
  8. 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.

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