Diabetic Dunking Biscotti

Total Time: 40 mins Preparation Time: 15 mins Cook Time: 25 mins

Ingredients

• 2 cups all-purpose flour, . 500ml
• 1/2 cup sugar substitute, . 125ml (granular low-calorie sweetener)
• 1 1/2 teaspoons baking powder, 7ml
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon cinnamon, 2ml
• 1/4 teaspoon salt, .. 1ml
• 1/3 cup soft margarine or 1/3 cup butter, . 75ml
• 1/4 cup granulated sugar, .. 50 ml
• 2 eggs, 2
• 1 teaspoon vanilla extract, .. 5ml
• 1/2 teaspoon almond extract, . 2ml
• 1/4 cup finely chopped hazelnuts, 50ml

Recipe

• 1 in bowl combine flour, sweetener, baking powder nutmeg, cinnamon and salt.
• 2 in another bowl cream margarine and sugar until fluffy. beat in eggs , vanilla and almond extracts. stir in flour mixture and nuts. (hands work well here).
• 3 divide dough in half. shape into 2 logs 2 inches (5cm) wide and 12inches(30cm) long.
• 4 spray baking sheet with nonstick coating. bake bars at 325 degrees ( 160c) for about 25 minute or until golden brown. remove and cool for 5 minutes.
• 5 cut each bar (diagonally) into 21 slices about ½ inch (1cm) thick. lay slices on baking sheet: return to 300f (150c) oven and bake 10 minutes more to dry. remove to wire rack to cool completely before storing in airtight container.
• 6 kitchen tip:.
• 7 roast hazelnuts in a shallow pan in 350°f.
• 8 (180c) oven for 10 minutes. rub the warm nuts vigorously in a tea towel to remove the bitter skins.