Low-Carb Almond Biscotti

Low-Carb Almond Biscotti

  • Prep: 1 hr 10 min
  • Cook Time: 1 hr 5 min
  • Total: 2 hr 15 min
  • Serving: 12
Really good, and only about 2g carbs per cookie.


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


  1. Preheat oven to 325F.
  2. Measure 1 cup almonds and set aside.
  3. In blender, grind rest of almonds to make flour. Put in bowl.
  4. Add soy flour, salt, baking powder and cinnamon.
  5. Mix dry ingredients and set aside.
  6. In large mixing bowl, blend oil and Splenda. Add eggs, one at a time, mixing well after each addition.
  7. Add vanilla and orange extracts; mix well.
  8. Add dry ingredients to oil mixture, blending well.
  9. Add reserved sliced almonds.
  10. Divide resulting soft dough into four sections; form each into small loaf about 2" wide and 1" high. Put on large greased baking sheet. Bake for about 40 minutes.
  11. Remove from oven and reduce oven temperature to 200F. Remove loaves from cookie sheet and put on cutting board.
  12. Use sharp knife to slice each loaf into 12 pieces, each about 1/2 to 3/4" thick.
  13. Put slices back on cookie sheet, cut sides down.
  14. When all loaves have been sliced, put baking sheet back in oven for 10 to 15 minutes. Remove, turn slices over, and return to oven for another 10 to 15 minutes.
  15. Stored in airtight container or freezer; keeps for several weeks.


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