Low-Carb Almond Biscotti


16 ounces sliced, blanched almonds
1 cup soy flour
1 teaspoon xanthan gum
1 teaspoon salt
1 teaspoon baking powder
2 1/2 teaspoons ground cinnamon
1 cup cooking oil (not olive)
1 cup Splenda or equivalent artificial sweetener (not Equal)
3 large eggs
1 teaspoon vanilla extract
1 teaspoon orange extract


Preheat oven to 325 degrees. Measure out 1 cup of almonds and set aside. In a blender (not food processor), grind the rest of the almonds to make flour. Put the almond flour in a bowl, and add the soy flour, salt, baking powder and cinnamon. Mix the dry ingredients together and set aside. In a large mixing bowl, blend the oil and Splenda. Add the eggs, one at a time, mixing well after each addition. Add the vanilla and orange extracts, mixing well. Add the dry ingredients to the oil mixture, blending well. Add the reserved sliced almonds. This will make an oily soft dough. Divide the dough into four sections, and form each section in a small loaf approximately 2 inches wide and 1 inch high. Put the loaves on a large greased cookie sheet (I lined mine with foil for easy clean up). Bake at 325 degrees for about 40 minutes.

When the loaves are done, remove from oven, and reduce the oven's temperature to 200 degrees. Take the loaves off the cookie sheet and put them on a cutting board. Using a sharp knife, slice each loaf into about a dozen pieces, about 1/2-3/4-inch thick. Put the slices back on the cookie sheet, cut sides down. When all the loaves are sliced, put the cookie sheet back in the oven for 10-15 minutes. Remove, turn the slices over, and put back in the oven for another 10-15 minutes.

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