Snack Week: Easter Biscotti

21 04 2011

I love biscotti…. it is one of the baked goods that is light on sugar, therefore adaptable to sweetener. Hard core baked goods that rely heavily on sugar aren’t great with sweeteners like Splenda. Enter biscotti. As well, you can mix up the flours so you get a lower carb version as biscotti doesn’t really need to rise.

I used some of the mesquite flour I bought in Tucson. Mesquite flour is golden ! High in fiber, gluten free, and low GI. It is called a super food.

I wanted to make a Easter biscotti so I thought what says Easter like jelly beans !! Also what says post WLS Easter.. sugar free jelly beans !!

I have to warn you, I am unsure whether this is a do-over. They look very ugly and I have tasted crumbs and they taste okay, but the jelly beans did melt a bit.

The real test will be tomorrow when we have coffee.

Freakish Easter Biscotti
* 1/2 cup Soy Flour
* 1 1/2 cups All-purpose Flour
* 1 cup Mesquite Meal flour
(** essentially 3 cups of flour )
* 2 tsp Baking Powder
* 3/4 cup nsa jelly bellies jelly beans

* 3 eggs
* 4 tbsp Butter
* 3/4 cup Granular Splenda
* 1 tsp Pure Almond Extract

So you know the drill, pre-heat oven to 325, silpat-parchment-spray a cookie sheet and set aside. Mix the dry ingredients in a smaller bowl (first half of the recipe).

Grab another bowl and cream butter, add Splenda and combine. Add eggs, and extract and combine.

Add dry ingredients to wet and mix. Use your hands as the jelly beans want to pop out of the dough.

Roll into balls, keep putting back the jelly beans that pop out. Roll into logs and flatten tops. Place on baking sheet.

Bake for 20-25 minutes, take out of the oven and let cool for 15 minutes. Slice thicker wedges so you can bake them standing up. This will brown both sides and it will prevent the jelly beans from melting out. Put back into a 275 degree oven for 20 minutes.

Sweet HOT mess…ugliest snack EVER

Nutrition on these are not bad… they are heavily weighted to the carb end, and one is the serving as you cut them thicker so they stood up. This recipe makes 24 (most of my biscotti recipes yield 36 to 40)
Calories 97
Total Fat 2.42g
Total Carbohydrate 18.44g (14.44g net)
Dietary Fiber 4g
Protein 3.46g




One response

25 04 2011
investment company

This is awesome and creative!

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