Many people regard biscotti as the quintessential “coffee cookie”.
With its firm structure, hearty crunch, and bold flavors, the twice-baked Italian cookie stands up well to dunking and makes the perfect small snack with your afternoon cuppa.
At a glance, you might think biscotti is a somewhat reasonable treat. Most individually-wrapped single-serving cookies (like those you’ll find at Starbucks or the cookie aisle of your grocer) provide around 100 calories.
“A hundred calories is nothing”, you might think.
But all calories are NOT created equal. And low calorie foods CAN cause weight gain and insulin issues, thanks to their effects on blood sugar.
100-Calorie Biscotti: The Low-Calorie, High-Glycemic Conundrum
Made with refined white flour and sugar, as well as cornstarch and often cornmeal, biscotti can do a number on your blood sugar.
In fact, the glycemic index of biscotti is 113. That’s higher than straight table sugar (glycemic index of 92)!
The glycemic index of biscotti is higher even than doughnuts, white bread, mashed potatoes, ice cream… and even sugary Golden Grahams cereal!
While the amount of biscotti you eat certainly plays a role in how it impacts your blood sugar (referred to as the glycemic load), this isn’t a food that you should rely on to satisfy your craving for a crunchy mid-day snack.
In addition to the impact on your blood sugar, biscotti is also devoid of nutrition, not to mention laden with inflammatory gluten and often unsavory additives and preservatives.
Low-Glycemic, Gluten-Free Biscotti… That Tastes Great!
Using Wellness Bakeries’ versatile “Sugar” Cookie Mix, we’ve created a wholesome version of the sought-after Italian classic.
In our gluten-free biscotti , we used sliced toasted almonds, organic orange extract and dried unsweetened organic cranberries.
But let your imagination run wild! Pistachio and dark chocolate chips… amaretto and almond… or just vanilla-scented biscotti dipped in dark chocolate come to mind.
If you can’t do dairy, feel free to swap out the butter for coconut oil.
- 1 package “Sugar” Cookie Mix
- ⅔ cup egg whites (4 egg whites)
- 2 Tbsp. organic vanilla extract
- 40 drops organic orange extract (try Nature’s Flavors)
- ½ cup organic dried unsweetened cranberries, roughly chopped
- ⅔ cup sliced or slivered almonds
- 12 Tbsp. Kerrygold butter, melted
- Preheat oven to 350 F. Line a baking pan with parchment paper.
- In a medium bowl, whisk together wet ingredients. Pour in “Sugar” Cookie Mix and stir well to combine. Fold in cranberries and almonds.
- Shape dough into a flattened oval that is roughly ¾ inch tall, 4 -inches wide and 7 inches long. Place on parchment and transfer to oven.
- Bake for 25-30 minutes. Cookie loaf should be firm but not hard. Remove from oven and let cool for 1-2 hours or chill until the loaf has set.
- Use a sharp knife to cut the cookie loaf into ¾-inch slices. (NOTE: The loaf should be firm enough that the pressure from the knife doesn’t compress the cookie when slicing).
- Turn oven down to 250 F. Place the slices onto a wire rack and bake for 25 minutes or until crisp and golden.
- Let cool for 1 hour. Biscotti slices will continue to crisp up.
- To store, ensure biscotti are fully cooled. Store in an airtight container. If cookies soften, re-crisp in a 300 F oven for 10-12 minutes.