Cranberry Almond Biscotti Light Diabetic Version

Indulge in the perfect guilt-free treat with this Cranberry Almond Biscotti Light Diabetic Version! Crafted with wholesome whole wheat and almond flours, this Italian-inspired delight balances texture and flavor while remaining low in sugar with granulated erythritol as a sweetener. Bursts of tangy dried cranberries and the crunch of slivered almonds elevate every bite, while vanilla and almond extracts infuse a warm, nutty aroma. Baked twice to achieve that classic crispness, these biscotti are perfect for dunking in coffee or tea. Ready in under an hour, this diabetic-friendly recipe proves that delicious and healthy can go hand in hand. Perfect for holiday gatherings or everyday snacking!

Nutriscore Rating: 74/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 18

Ingredients

• 1.5 cups Whole wheat flour
• 0.5 cups Almond flour
• 1.5 teaspoons Baking powder
• 0.25 teaspoons Salt
• 0.5 cups Granulated erythritol (or preferred sugar substitute)
• 2 pieces Large eggs
• 1 teaspoon Unsweetened almond extract
• 1 teaspoon Pure vanilla extract
• 0.5 cups Dried unsweetened cranberries, chopped
• 0.5 cups Slivered almonds

Directions

Step 1

Preheat your oven to 325°F (160°C) and line a baking sheet with parchment paper.

Step 2

In a large mixing bowl, whisk together the whole wheat flour, almond flour, baking powder, salt, and erythritol.

Step 3

In a separate bowl, beat the eggs, almond extract, and vanilla extract until well-combined.

Step 4

Gradually add the wet ingredients to the dry ingredients, stirring until a sticky dough forms.

Step 5

Fold in the chopped cranberries and slivered almonds, ensuring they are evenly distributed throughout the dough.

Step 6

On the prepared baking sheet, shape the dough into a long, flat log approximately 10 inches long and 3 inches wide. Wet your hands lightly to prevent sticking if necessary.

Step 7

Bake in the preheated oven for 20–25 minutes, or until the log is firm and lightly golden. Remove from the oven and allow it to cool for 10 minutes.

Step 8

Using a serrated knife, carefully slice the log diagonally into 1/2-inch-thick biscotti slices.

Step 9

Place the slices cut-side down back onto the baking sheet and bake for an additional 8–10 minutes, then flip them over and bake for another 8–10 minutes, or until crisp.

Step 10

Remove from the oven and transfer the biscotti to a wire rack to cool completely. Store in an airtight container for up to one week.

Nutrition Facts

Serving size	(614.8g)

Amount per serving	% Daily Value*
Calories	1690.5

Total Fat 71.7g	0%
Saturated Fat 7.7g	0%
Polyunsaturated Fat g
Cholesterol 372mg	0%
Sodium 1417.1mg	0%
Total Carbohydrate 345.2g	0%
Dietary Fiber 39.2g	0%
Total Sugars 63.0g
Protein 60.8g	0%

Vitamin D 80IU	0%
Calcium 373.4mg	0%
Iron 13.6mg	0%
Potassium 1409.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 28.4%

Protein: 10.7%

Carbs: 60.8%