It's YOUR Diabetes Life!

If you are not already a member - Register Now!

Forgot Password?

Welcome
My Profile | Log Out

Search from thousands of diabetes-friendly recipes that meet the dLife Nutritional Guidelines.*

Enter keyword(s) or ingredient(s)

Enter a food:

Advanced Search

Select as many of the options below to refine your search, then click "Search" above.
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 Almond Biscotti

Source: dLife

Italian style "biscuit" cookie with almonds and chocolate.

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 0.9 Fat, 0.0 Other Carbs, 0.2 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.
Powered by ESHA

Servings

Ingredients

0.5
0 1/2 cup whole almonds 0.5
0 1/2 cup white all purpose flour 0.3333
0.3333 cup whole wheat flour 0.25
0 1/4 cup Cocoa Powder, unsweetened 2.0
2 tsp instant coffee granules 0.5
0 1/2 tsp baking soda 0.125
0.125 tsp salt 0.5
0 1/2 cup SPLENDA® No Calorie Sweetener, granulated 1.0
1 each eggs 1.0
1 each egg whites 1.0
1 tsp vanilla extract 1.0
1 tsp almond extract 1.0
1 each cooking spray

Directions

Preheat oven to 350°F.
Cover baking sheet with aluminum foil. Coat with cooking spray.
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.
In blender, process Splenda, egg, egg white, vanilla, and almond extract for 2 minutes.
Add egg mixture to mixing bowl with dry ingredients. Mix in remaining 1/4 cup almonds. Blend well
Divide batter in half. Form two, 5" logs. Place on baking sheet.
Bake 15 minutes. Remove. Let cool for at least 10 minutes.
Reduce oven to 300°F.
Place biscotti on cutting board. Cut each log into ten 1/2 " diagonal slices.
Return slices to baking sheet. Bake 20 minutes.
Remove from oven. Cool. Store in airtight container.