Bariatrics Take the Christmas Biscuit!

 

I don’t often indulge in a cookie, biscuit or piece of cake but when I do it has to be top-notch, ideally home-made and as added-sugar-free as possible. Christmas time is the festive occasion when I make some special favourites that we enjoy year after year (and often only appear at this time of year). Biscotti are one these specials and I often make them with seasonal dried fruits and nuts and grated citrus rind. This year

I have made them with pistachios and dried cranberries. They look divinely expensive (they’re not), difficult to make (they’re easy peasy), and sublime and much appreciated when gift wrapped for a decadent edible gift that everyone would appreciate (but especially the WLS patient).  They also store well in an airtight container so you should never be caught out without a treat or two should someone be calling …. like Santa? They’re what I call your get out claus!

 

 

 

CHRISTMAS CRANBERRY BISCOTTI

Ingredients

METRIC/US

1 egg

1 egg yolk

20 g/1 cup granulated sweetener (I used Splenda)

1 tsp vanilla extract

1 tsp almond extract

50 g/1/4 cup butter

250 g/2 cups ground almonds/almond flour

75 g/3/4 cup plain/all-purpose flour

11/2 tsp baking powder

pinch of salt

75 g/3/4 cup pistachio nuts

40 g/1/4 cup dried unsweetened cranberries

 

Method

1.  Preheat the oven to 180 C/350 F/gas mark 4.
2.  Place the egg, egg yolk, sweetener, vanilla and almond extract in a food processor and pulse to mix well.
3.  Mix the ground almonds/almond flour, plain/all-purpose flour, baking powder and salt in a bowl and mix well. Add to the egg mixture and pulse again to mix the ingredients so that they form a ball. 
4.  Turn onto a work surface, add the pistachios and cranberries and work into the dough to evenly distribute. Divide in half and roll each piece into a log or roll measuring about 20 cm/8 inches by 5 cm/2 inches.
5.  Place on a baking sheet and cook in the oven for about 35 minutes until golden and firm to the touch. Allow to cool completely.
6.  When cold, transfer to a chopping board and slice each log into about 12 pieces using a serrated knife and a sawing motion to get a clean and neat cut. If you try to cut when still warm they have a tendency to crumble.
7.  Return the slices to the baking sheet and bake again at 180 C/350 F/gas mark 4 for 12 minutes. Turn over and cook for a further 8 minutes until crisp and golden brown. Cool completely before storing.

MAKES 24

WLS PORTION: 1/2-1

V suitable for Vegetarians

CALORIES PER BISCOTTI: 120

PROTEIN: 3.7g

CARBOHYDRATE: 6.2g

FAT: 8.9g