Sugar-free Biscotti Recipe

My Dad is a diabetic. When he fond out the diagnosis, my mother tried to lower his blood sugar levels by diet which he strictly followed. Now he takes medicines, but he still tries to avoid eating food he shouldn’t, and he doesn’t consume any sugar. At the beginning it was hard for him to get used to skipping desserts, but now you can find all kinds of stuff for diabetics, in bigger supermarkets. There are sugar free chocolates, cookies, wafels etc.

Sugar-free Biscotti Recipe

Biscotti Recipe

When making desserts for diabetics, sugar (sucrose) can be replaced by some substitutes (fructose, sorbitol, Maltitol). I can usually find only fructose in the stores here. But making a replacement is not so simple. Firstly, you have to put in a smaller amount of fructose (instead of 100gr of normal sugar you have to put in approx 60 gr fructose), and also because of the different chemical composition, cakes turn out noticeably different! I read recipe blog called http://bllblog.org/ that this is especially tends to be true for creamy cakes, but dry cookies usually turn out much better and you can’t really taste the difference from the ones made with sugar.

Ingredients:

  • 2 eggs
  • 100 g of fructose
  • 225 g of flour
  • 1 tsp baking powder
  • pinch of salt
  • 100 g of sugarfree chocolate
  • 100 gr of hazelnuts
  • 50 gr dried cranberries

Preparation:

Toast hazelnuts in the owen at 180 degrees C for about 10 minutes until they are browned. When done, wrap them in a kitchen cloth. When they cool a bit, rub them against each other in the cloth, until most of the skins fall off.

Whip 2 eggs with fructose until the mixture is light in color and foamy (you will not achieve quite the same density as with the normal sugar, but it doesn’t matter). Add flour, baking powder and a pinch of salt. Coarsely chop the chocolate and hazelnuts, then mix it into the batter along with the cranberries. The dough should be very thick, and hard to work with. Form two flattened logs of dough and put them on the parchment paper. It is easier to shape the dough if you wet your hands a bit. Bake at 180 degrees about 20 minutes until the dough starts to brown and becomes firm. Remove it from the owen and allow to cool for at least 10 minutes. Reduce the oven temperature to 160 degrees. When cooled, cut each strip diagonally to get these cookies. Put them back on the parchment paper with the cut side down and bake for about 10 minutes (at 160 degrees). Turn them on the other side and bake for another 10 minutes. Allow to cool. Biscotti can last quite long, for about 2 weeks in a closed container, but mine never survived for so long:).

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