DIABETIC

Crumby Biscotti for Diabetics

Baking and Desserts | Russian cuisine

⏳ Time

1 hour 30 minutes

🥕 Ingredients

🍽️ Servings

Description

OPTION: you can add 1 whisked egg to the first mix — it will be less crumbly and more cohesive.

Ingredients

Crushed breadcrumbs - 15.2 oz
Butter - 3.5 oz
Milk - 1 cup
Olive Oil - 1 fl oz
Vanillin - a pinch
Baking Powder - 2 teaspoons
Dried Cranberries - 4.6 oz
Rum - 1 fl oz
Fructose - 1 cup
Chicken Egg - 1 piece

Step by Step guide

Step 1

In a bowl, combine the breadcrumbs, fructose, 1 packet of vanillin, and 2 packets of baking powder. Add finely chopped warm butter and rub it with your hands until it resembles uniform sand.

Step 2

Heat the milk (it should be warm, even hot, but not boiling!) and add it to the mixture. Mix until homogeneous and let it sit for half an hour under a towel.

Step 3

At the same time, soak the dried fruits in rum and let them steep. Stir a few times to ensure they absorb the rum better.

Step 4

After half an hour, strain the rum through a sieve directly into the bowl with the dough and mix until homogeneous; sprinkle the dried fruits in the sieve with flour (to help them incorporate better into the dough), shake off the excess flour, and combine with the dough. Mix well.

Step 5

Form balls with your hands and place them on a baking sheet lined with parchment paper (no greasing needed!). Cover with a towel and let sit for half an hour.

Step 6

Preheat the oven to 180°C (350°F) and place the baking sheet inside for 35-40 minutes.

Step 7

When golden brown, remove from the oven, take them off the baking sheet immediately (to prevent burning), let cool for 10-15 minutes (on a rack or on a plate lined with a towel — to avoid getting soggy) and serve (plain or with ice cream).