- 3/4 cup all-purpose flour
- 3 tablespoons sugar substitute
- 3 tablespoons packed brown sugar
- 2 tablespoons unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 2 egg whites, lightly beaten
- 2 tablespoons butter
- 1 tablespoon chocolate syrup
- 1/2 cup puffed wheat cereal
- 4 teaspoons sliced almonds
Preheat oven to 350°F. Line cookie sheet with parchment paper; set aside.
Combine flour, sugar substitute, brown sugar, cocoa, baking powder, and salt in medium bowl.
Melt butter in small saucepan. Pour into small bowl. Stir in chocolate syrup and egg whites. Stir butter mixture into flour mixture to form stiff dough. Stir in cereal.
Turn dough out onto prepared cookie sheet; shape into 12×2-inch log. Press almonds onto log. Bake 20 to 25 minutes or until firm. Cool completely on wire rack.
Reduce oven temperature to 300°F. Using serrated knife, cut loaf into 1/2-inch-thick diagonal slices. Place slices, cut sides down, on cookie sheet. Bake biscotti 10 minutes. Turn slices; bake 10 minutes more. Cool completely on wire racks.
Yield: 24 servings. Serving size: 1 biscotti.
Nutrition Facts Per Serving:
Calories: 38, Carbohydrates: 6 g, Protein: 1 g, Fat: 2 g, Saturated Fat: 1 g, Cholesterol: 3 mg, Sodium: 58 mg, Fiber: 1 g
Exchanges per serving: 1/2 Bread/Starch.
Copyright Diabetic Cooking.