Cinnamon, an ingredient in these biscotti, may help lower blood sugar levels.
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
- Preheat oven to 325° F.
- In a medium bowl, stir together flour, baking powder, cinnamon, cloves, allspice and salt.
- 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.
- 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.
- 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.
- 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)