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Low Carb Almond Biscotti

Low Carb Almond Biscotti Recipe



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
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
sheet. Bake for about 40 minutes. Remove from oven, and reduce oven temperature
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
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