Almond Biscotti - Low-carb

Almond Biscotti
Servings: 48


16 oz blanched almonds
1 cup soy flour
1 tsp salt
1 tsp baking powder
2-1/2 tsp ground cinnamon
1 cup peanut oil
1 cup Splenda
3 large eggs
1 tsp vanilla extract
1 tsp orange extract


Preheat oven to 325°F-160°C.

Measure out 1 cup of almonds and set aside.

In a blender (not food processor), process 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 oily soft dough.

Divide the dough into four sections, and form each section in a small loaf approximately 2 inches 50mm wide and 1 inch 25mm 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 12-20mm 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.

Makes about 48 biscotti, each about 2 carbs. These can be stored in an airtight container or in the freezer for several weeks.

Per Serving: 108 Calories
2 carbs

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About The Author, Deanna Applegate
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