Crumby Biscotti for Diabetics
Baking and Desserts • Russian
Description
OPTION: you can add 1 whisked egg to the first mix — it will be less crumbly and more cohesive.
Ingredients
- Crushed breadcrumbs 15 oz
- Butter 5 oz
- Milk 1 cup
- Olive Oil 0 fl oz
- Vanillin a pinch
- Baking Powder 2 teaspoons
- Dried Cranberries 5 oz
- Rum 0 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).
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