Cinnamon, an ingredient in these biscotti, may help lower blood sugar levels.

Hazelnut and Dried Cranberry Biscotti Image

Makes 40 cookies


2 cups whole wheat flour
1 tsp baking powder
1 1/2 tsp ground cinnamon
1/4 tsp ground cloves
1/4 tsp ground allspice
1/4 tsp salt
3/4 cup packed brown sugar
1/3 cup butter, softened
2 large eggs
1/2 cup dried cranberries
1/2 cup hazelnuts, toasted, skinned and coarsely chopped


  1. Preheat oven to 325° F.
  2. In a medium bowl, stir together flour, baking powder, cinnamon, cloves, allspice and salt.
  3. In a large bowl, using an electric mixer on low speed, cream brown sugar and butter until light and fluffy. Beat in eggs, one at a time. Using a wooden spoon, stir in flour mixture to make a soft dough. Stir in cranberries and hazelnuts.
  4. With floured hands, gather dough in a ball and divide in half. On a lightly floured board, pat dough into 2 logs, each about 10 inches long and 21⁄2 inches wide. Arrange logs about 2 inches apart on baking sheet lined with parchment paper.
  5. Bake for 24 to 28 minutes or until firm to the touch. Remove from oven, leaving oven on, and let cool on baking sheet for 10 minutes. Using a long spatula, transfer logs to a cutting board. Using a serrated knife, cut each log on the diagonal into 1⁄2-inch slices.
  6. Place cookies upright, 1⁄2 inch apart on a baking sheet. Bake for 20 minutes, or until dry and light brown. Transfer cookies to a wire rack to cool.

Per 2 cookies 135 calories, 3 g protein, 20 g carbohydrates, 2 g fiber, 10 g sugar, 6 g fat, 2 g saturated fat, 27 mg cholesterol, 93 mg sodium

From our sister publication Diabetes Focus Winter 2013; Reprinted with permission from The Diabetes Prevention & Management Cookbook, by Johanna Burkhard and Barbara Allan, R.D., C.D.E. (Robert Rose, 2013)

Publication Review By: the Editorial Staff at

Published: 09 Oct 2013

Last Modified: 25 Mar 2015