So, if you have been following any of my social feeds, you have heard my woes on the 17 day diet. I am now in phase 2, which aligns more to how I eat normally. So I made it through! In the second phase, you switch up days with two “approved” grain days with no grain/low carb days. It’s “calorie” confusion for your body, forcing it to not plateau. The approved grains are more of the ancient, high fiber grains. Unfortunately, whole wheat is not on the list. However if you really want a sweet treat reward on the weekend, whole wheat is better than regular. So you’re “sweet cheat” is not soooo bad.
These biscotti have vegetable shortening versus butter, and low sugar amounts. They are also packed with protein-rich nuts. If you want to substitute butter, regular flour and a full 1 cup of sugar to make them yummier but not healthy…I guess have at it, I would if I could! But I have to say, I have lost almost 10 lbs on this diet. My skin is clearer and I have a lot more energy. It seems to be working out, but it is not an easy diet, I have to say. These biscotti sweeten the deal for me!
Healthy Citrus Infused Chocolate Almond and Hazelnut Biscotti
Ingredients:
1/2 cup vegetable shortening, at room temp.
2 eggs
1/2 cup sugar plus 1/4 cup sugar substitute (or 3/4 cup sugar)
1 3/4 cup whole wheat flour
1/2 cup cocoa powder
1/3 cup slivered almonds, roughly chopped
1/3 cup hazelnuts, chopped in a processor until fine
zest of one small orange (about 1-2 tsp.)
1 tsp. almond extract
1/2 tsp. vanilla
3/4 tsp. baking soda
3/4 tsp. baking powder
1/2 tsp. salt
Directions:
Preheat oven to 350˚. Line a baking sheet with parchment paper.
In a mixing bowl, beat the vegetable shortening until light and creamy. Add the sugar and sugar substitute, whip until fluffy. Add the eggs and whip some more. Then add the zest and whip.
In a smaller bowl, mix the flour, cocoa powder, baking powder and soda and salt. Add into the wet batter and mix until just combined. Add the extracts and mix until just combined. Take the bowl off the mixer. Add the chopped nuts by hand with a spatula or with your hands. Separate into two even balls of batter.
Shape each into a 10 inch long rectangle shape onto the prepared sheet, with a lot of space in between both logs. Flatten with your hand. Bake for about 20 minutes in the oven, until the cookies are beginning to crack on top and have grown puffy. Take out of the oven and let sit for 15-20 minutes at room temp. Lower the oven to 250˚.
With a sharp knife, cut up the logs into 1 inch strips, on an angle. Turn each cookie on it’s side on the same sheet. Bake the cookies again for 10 minutes. Then, carefully turn the cookies on to their other sides, and bake for another 10. Take sheet out and let cool completely. Store in an airtight container for up to a week.
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