Sugar Free ALMOND BISCOTTI

I made these Sugar Free Almond Biscotti for a diabetic friend, but before I was able to deliver them my mom (who is also diabetic) got into them,,,,,,,,

,,,,guess what? 

 I had to bake another batch!

My mom loved them, I thought the first batch need to be a bit sweeter, so I increased the Stevia to ¾ teaspoon, feel free to adjust for you sweet tooth, because you can increase the sweetness without increasing the carb count.

I don’t know where you can by date meal, but it is quite easy to make, if you have a food processor.   Add the dates to the processor and zapped into grainy crumbs, if the crumbs stick together too much add a bit of flour to absorb the moisture and reduce the stickiness.  Be careful to not over process or you will end up with date paste.

If you don’t have dates on hand you could use processed raisins.  Or try using a combo of processed raisins and coconut.  Whatever you use it will add a subtle sweetness and texture less than sugar does. So the addition of honey, molasses, raw agave or Stevia will be necessary to boost the sweetness.

Sugar Free ALMOND BISCOTTI recipe

Ingredients:

• 2 cups of flour
• 1 cups of processed date meal
• 1 1/2 teaspoons of baking soda
• 1/2 teaspoon of salt
• ¾ teaspoon organic Stevia extract
• 1 cup of blanched almonds, toasted
• 3 medium eggs
• 1 teaspoon of vanilla
• 1 1/2 teaspoon of almond extract

Directions:

1. Position one of your oven racks in the center of your oven. Preheat oven to 325 degrees F.
2. Line a baking sheet with parchment paper or a nonstick baking liner and set aside.
3. In a large bowl whisk together the flour, processed dates, baking soda, Stevia and salt.
4. In a separate bowl, combine and bend the vanilla, almond extract, and eggs.
5. Add the wet to the dry and mix together, just until combined. Don’t over mix. Add the almond and mix until well blended.
6. After mixing, scrape the dough out onto a lightly floured work surface and BRIEFLY knead it just until it comes together.
7. Divide it in half. Shape each half into 12 x4 inch logs and carefully transfer to prepared baking sheet.
8. Place the baking sheet on the center rack of your oven and bake for about 30-35 minutes, or until the logs are firm to the touch.
9. Remove from oven and allow to cool on a wire rack for about 10 minutes.
10. Transfer to a cutting board. Using a serrated knife, cut the logs on a slight diagonal into 1/2-inch thick slices. Place back on cookie sheets one side down, return to oven and bake for an additional 20 minutes until they are crisp turning over to other side after 10 minutes
11. Remove from oven and transfer biscotti to cooling rack and cool completely.
12. After cool, store Biscotti in air tight container at room temperature.

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