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Print this Recipe    Biscotti

LOW-CARB ALMOND BISCOTTI (MANDLEBROT)

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 (see NOTE)

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.

Makes about 48 biscotti, each about 2 carbs.

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

NOTE: Xanthan gum is a natural microbe that adds stability to
mixtures. Without wheat flour (and the gluten in wheat flour),
these cookies come out *very* crumbly. The teaspoon of xanthan
gum gives the cookies a very good texture - crisp without falling
apart when you pick them up. Xanthan gum is expensive - $9.99 for
an 8-ounce bag at Whole Foods - but a little goes a long way.

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