Hello, I decided on this Almond Mocha Biscotti recipe today. This one has less carbohydrates than the one from yesterday. I think you could put those sugar free chocolate round candies from the bulk area at Cos-Co in. But I would chop them coarsely first and you have to remember the carb count will change a little. If you would like me to figure the nutrition facts with them in, I can do some investigating and find out for you. Just e-mail me and ask.Well thats all for today. Enjoy!
*Almond Mocha Biscotti* (Diabetic Recipe)
½Cup Almonds, toasted and Coarsely chopped
½ Cup flour, All-Purpose
1/2 Cup whole wheat flour
¼Cup Chocolate Baking Powder, unsweetened
1 Tbls. Coffee Powder, reg, instant
½ Tsp baking soda
1/8 Tsp. salt
½ Cup Splenda granular, Sugar Substitute
1 egg white
1½ Tsp. vanilla extract
1 Tsp. almond extract
Non Stick Cooking Spray
Preheat the oven at 350°F. Use parchment paper to cover baking sheet and coat with nonstick cooking spray. Place almonds, all purpose flour, whole wheat flour, cocoa powder, coffee powder, baking soda, and salt in a large bowl and blend with electric mixer for about 2 minutes. Add the Splenda, egg, egg white, vanilla extract, and almond extract and blend for another 2 minutes. Combine the flour mixture and the egg mixture and divide dough in half and form 2 logs, about 5 inches long, on each half of the sheet. Place in the oven and bake for about 15 minutes. Let cool for at least 10 minutes and decrease the oven temperature to 300° F. Use a bread knife to cut each log into 10 1/2 inch diagonal slices on a cutting board. Place the slices back on the sheet and bake for about 20 minutes, or until they are firm. Cool on a wire rack.
Per Serving: 51 Cal (36% from Fat, 15% from Protein, 50% from Carb); 2 g Protein; 2 g Tot Fat; 0 g Sat Fat; 1 g Mono Fat; 0 g Poly Fat; 7 g Carb; 1 g Fiber; 0 g Sugar; 10 mg Calcium; 0 mg Iron; 35 mg Sodium; 10 mg Cholesterol.