Low Carb Almond Biscotti

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Low Carb Almond Biscotti

About 2 grams of carbs per cookie.

16 ounces sliced, blanched almonds
1 cup soy flour
1 teaspoon xanthan gum*
1 teaspoon salt
1-1/2 teaspoons cinnamon
1 cup vegetable oil
1 cup Splenda or Maltitol Crystals
3 large eggs
1 teaspoon vanilla extract
1 teaspoon orange extract

Preheat oven to 325 F. Measure out 1 cup of almonds and set aside. In a blender, 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 baking sheet. Bake for about 40 minutes. Remove from oven, and reduce oven temperature to 200 F. 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 to 3/4-inch thick. Put the slices back on the cookie sheet, cut sides down. When all the loaves are sliced, put the baking 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.

These can be stored in an airtight container or in the freezer for several weeks.

Note: Xanthan gum can be purchased at health food stores. It keeps the cookies from being too crumbly. It is not recommended that you omit this ingredient. Adapted from a recipe found on rec.food.recipes. Original source unknown.

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Reviews of Low Carb Almond Biscotti:

1-5 of 7 reviews Next >>

Gil-Galad in New Jersey, USA Nov 6, 2009
Would make this again.
The flavor is excellent. As mentioned previously, there is a typo mentioning baking soda. I presumed that this meant the Xanthan Gum instead. The biscotti came out fine. I just wish I know how many net carbs were in each cookie. four stars

A cookie baker in Canada Sep 16, 2009
Would make this again.
I have these cookies in the oven now and they are oozing oil!!!!!!!!!!!!!
I already squeezed oil out of the logs before baking!!!!!!!!!!!! Is this normal or am I doing something wrong!!
One cup of vegetable oil seems a lot! Please help! five stars

Eilish in California Jan 28, 2009
Would make this again.
These turned out pretty well. The flavor is very good, but I'm confused about the xantham gum/baking powder thing. The ingredients mention xantham gum, the directions list baking powder. Do you use one, both? How much baking powder? Also, I would recommend not using a serrated knife to cut, but instead a very sharp chef's knife, as it will crumble more easily with a serrated knife. three stars

A cookie baker in Florida Dec 22, 2007
Would make this again.
Hubby really enjoyed these biscotti's. They help him stay on his low carb diet. I added some small pieces of cherries that were dried on a towellette. Very, very good recipe, thank you. five stars

haliegh Nov 30, 2005
Would make this again.
this recipe is great love haliegh five stars

Recipe Info

five stars
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