Almond Biscotti
Source of Recipe
Joanne
Recipe Introduction
Traditional holiday treats, it's not too soon to bake them
and I think you will love this recipe...
List of Ingredients
1 cup pourable Splenda
1/2 cup butter
3 cups Almond flour (make it by grinding almonds if you
can't find it to buy it)
4 large eggs
2 teaspoons baking powder
2 teaspoons vanilla
2 teaspoons almond extract
1/2 cup shelled whole almonds
Chocolate coating:
8 oz Bakers unsweetened chocolate
1 cup pourable Splenda
Recipe
Mix all the biscotti ingredients in a bowl at medium speed
until well blended. The consistency will be sticky and like
moist cookie dough. This takes about 3 minutes. Sprinkle
some almond flour on a board, run your hands with the mix,
and place the dough on the board. Knead the dough lightly
and keep sprinkling with the mix until the dough is smooth
and only slightly sticky.
Cut the dough in half, and roll out to the size of a 4x12,"
and about 1/2" thick. Do the same with the remaining dough.
Place both rolled out biscotti on a greased cookie sheet.
Bake 20 minutes at 350 degrees.
Remove from the oven, and cut each biscotti loaf into slices
3/4" thick. This must be done while the dough is hot. You
will end up with about 30 biscotti.
Turn each slice on it's side and bake again at 425 degrees
for 3 minutes. This will toast the biscotti, and make them
nice and crunchy. Remove from the oven and cool on a wire
rack for 30 minutes.
While the biscotti is cooling, melt chocolate in the
microwave or over a double boiler, add splenda and keep
warm. When it is cool enough to handle, dip one side of each
biscotti into the chocolate and place on a plate, chocolate
side up, to finish cooling.
Makes 30 biscotti @ 2 grams carbohydrates.
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