Fructose Free Vanilla Biscotti

  • Serves: Makes 4 dozen
  • Baking Temp (degrees F): 325
  • Views: 8334
  • Comments: 1

KJ's son, Cooley, was born with Hereditary Fructose Intolerance (HFI), and cannot consume foods that contain fructose, such as sugar and its substitutes, including fruit, vegetables, nuts, whole grains, chocolate, and so on. KJ wrote me to help her work with dextrose powder, a non-fructose sugar, in recipes so her son can have baked goods. Also go to Coley’s Fructose-Free Birthday Cake and Cupcakes.

1 cup dextrose powder; can purchase online
1 cup unsalted butter, softened
6 eggs room temperature
1 tablespoon approved vanilla
5 cups unbleached all-purpose flour

Position the oven shelf to the middle and preheat oven to 325 degrees F. Combine dextrose, butter, eggs and vanilla in large mixer bowl. Beat at medium speed, scraping bowl often, until well mixed (2 to 3 minutes). Reduce speed to low; and add flour slowly. Beat until well mixed (1 to 2 minutes).

Divide dough into four equal portions. Shape each portion into 6- x 3-inch logs. Place two logs each 3 inches apart onto ungreased cookie sheets. Bake for 25 to 30 minutes or until set and lightly browned.

Remove logs from cookie sheet. Cut into 1/2 inch slices with a serrated knife. Arrange slices onto cookie sheet. Increase oven temperature to 350 degrees F & continue baking for another 20 to 22 minutes in total, turning once after ten minutes, until the cookies are crisp and golden brown on both sides. Place on cooling racks; cool completely.

Store in an airtight container.

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