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Low Carb Almond Biscotti


About 2 grams of carbs per cookie.

Makes about 48

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, xanthan gum 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 10 reviews   Next >>

  A cookie baker in Tucson, AZ  May 12, 2012
Would not make this again.
Greasey. Biscotti has little fat in it and this recipe is nothing but a zillion calories of useless oil. Terrible. 1 star

  A cookie baker  Dec 18, 2010
Would make this again.
This recipe is very good. There are 1.7 carbs in each biscotti. and according to atkins diet there are no carbs in splenda. I used oat meal and ground it up. If you only use a 1/2 a cup in a half a batch the total carbs in the whole batch is 29 carbs. so really the carbs are 1.7 each. 5 stars

  Beachbum in NC  Nov 14, 2010
Would make this again.
I would love to know how many carbs are in this recipe, too. There are 250 grams in 1 cup of Splenda. 2 grams of Splenda is 2 carbs according to the package. The soy flour is 40 grams, the almond flour is 64 grams. I think we're in trouble here. I ended up with 38 cookies. I think that comes to about 9.8 carbs per cookie. However I could be completely wrong. Not having the xanthan, I used 1 1/2 tsp baking powder. They came out great. Taste great, but before I make them again, I must know how many carbs are in them. 5 stars

  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. 4 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!
5 stars

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