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Chocolate Almond Biscotti
Source: dLife

Italian style "biscuit" cookie with almonds and chocolate.

Prep Time: 1 hours
Cook Time: 45 minutes
Difficulty: Intermediate

Nutrition Facts

Makes 20 servings
Amount Per Serving
Calories 35.3
Total Carbs 5.3 g
Dietary Fiber 0.6 g
Sugars 0.1 g
Total Fat 0.9 g
Saturated Fat 0.1 g
Unsaturated Fat 0.2 g
Potassium 24.1 mg
Protein 1.5 g
Sodium 52.4 mg
Dietary Exchanges
1/2 Fat , 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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0 1/2 cup  whole almonds
0 1/2 cup  white all purpose flour
0.3333 cup  whole wheat flour
0 1/4 cup  Cocoa Powder, unsweetened
2 tsp  instant coffee granules
0 1/2 tsp  baking soda
0.125 tsp  salt
0 1/2 cup  SPLENDA® No Calorie Sweetener, granulated
1 each  eggs
1 each  egg whites
1 tsp  vanilla extract
1 tsp  almond extract
1 each  cooking spray
  1. Preheat oven to 350°F.
  2. Cover baking sheet with aluminum foil. Coat with cooking spray.
  3. In food processor or blender, grind 1/4 cup almonds, all purpose flour, whole wheat flour, cocoa powder, instant coffee, baking soda, and salt, until almonds are ground. Transfer to mixing bowl.
  4. In blender, process Splenda, egg, egg white, vanilla, and almond extract for 2 minutes.
  5. Add egg mixture to mixing bowl with dry ingredients. Mix in remaining 1/4 cup almonds. Blend well
  6. Divide batter in half. Form two, 5" logs. Place on baking sheet.
  7. Bake 15 minutes. Remove. Let cool for at least 10 minutes.
  8. Reduce oven to 300°F.
  9. Place biscotti on cutting board. Cut each log into ten 1/2 " diagonal slices.
  10. Return slices to baking sheet. Bake 15 minutes.
  11. Remove from oven. Cool. Store in airtight container.

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