Diabetes Recipes

Blueberry Biscotti

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Blueberry Biscotti

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Nutrition Facts

Makes: 40 Serving(s)

Amount Per Serving

Calories: 90

Total Fat: 4g

Saturated Fat: 2.5g

Cholesterol: 30mg

Sodium: 40mg

Total Carbohyrdates: 13g

Dietary Fiber: 1g

Sugars: 5g

Protein: 1g

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Make this for: Snack

This Recipe Makes: 40 Serving(s)


This recipe is a great treat to bring to a tea party to share! The recipe author, Chef Nick Malgieri is an award-winning cookbook author and Director of the Baking Department, Institute of Culinary Education, New York

What you'll need

  • 3 cup unbleached all-purpose flour
  • 1/3 cup sugar
  • 1 tsp. baking powder (low sodium used n the analysis)
  • 1/2 tsp. salt
  • 1/4 tsp. ground cinnamon
  • 1 1/2 slice unsalted butter, slightly softened, cut into 20 pieces
  • 2 tsp. finely grate lemon zest
  • 1 1/4 cup dried blueberries
  • 3 large eggs, lightly beaten


  • Step 1
    Set rack in the middle level of the oven; preheat to 350 degrees Fahrenheit. Line a cookie sheet with parchment paper; set aside. In a bowl of stand mixer, combine flour, sugar, baking powder, salt and cinnamon. With the flat beater, stir on lowest speed. Mixing on lowest speed, add the butter a few pieces at a time just until absorbed. Add lemon zest, blueberries and eggs; continue to mix on lowest speed until dough masses around the beater.
  • Step 2
    Scrape dough to a floured work surface and gently knead into a smooth cylinder. Cut the dough in half and roll each to a cylinder about 15 inches long. Arrange the dough on the pan, equally distant from the sides of the pan and from each other; gently flatten. Bake until golden and firm, about 30 minutes. Cool thoroughly; slice each loaf diagonally into 1/2-inch biscotti. Arrange on the cookie sheet and return to the oven to toast briefly to light golden.

Diabetic Exchanges

  • Carbohydrate: 1